Name: Lentil-Mushroom No-Meat Pasta (Bolognese)
Prep time: 1 h
Total time: 1 h
Yield: Serves: 2 to 4 / Makes about 6 cups (1.4 kg) sauce
Cuisine: Italian
Ingredients: Salt and black pepper; Pasta; 1 tablespoon balsamic vinegar; One 28-ounce (794 g) can pureed or diced tomatoes with basil (with juice if diced); 1 cup (200 g) brown lentils; 2½ cups (600 ml) water; 1 teaspoon oregano; 3 garlic cloves, chopped; 2 tablespoons tomato paste; 2 portobello mushrooms or one 10-ounce (283 g) package cremini mushrooms, trimmed and chopped fine; 1 large yellow onion, finely diced; 2 tablespoons olive oil (OF: ¼ cup/60 ml mushroom stock); Chopped basil

Preparation info

Serves:
2 to 4
/ Makes about 6 cups sauce

Difficulty
Easy
Ready in
1 hr

Appears in

The No Meat Athlete Cookbook

By Matt Frazier and Stepfanie Romine

Published 2021

About

Lots of people have fond childhood associations with spaghetti and meat sauce, and there’s no reason you can’t get that same comfort from a plant-based version! The combination of lentils and mushrooms (vegan-ese, if you will) contributes plenty of flavor and a hearty texture to this simple pasta sauce. Serve over whole-grain pasta or polenta. It freezes well and can easily be multiplied to serve a crowd. Leftovers can be served atop simple oats in the morning, too.