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Mushroom & lentil pappardelle Bolognese

Mushroom & lentil pappardelle Bolognese

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Mushroom & lentil pappardelle Bolognese

Topped with baby basil & Parmesan

Topped with baby basil & Parmesan

Serves 4

Cooks In1 hour

DifficultyNot too tricky

Nutrition per serving
  • Calories 383 19%

  • Fat 2.4g 3%

  • Saturates 0.5g 3%

  • Sugars 10.9g 12%

  • Salt 0.07g 1%

  • Protein 14.8g 30%

  • Carbs 80.3g 31%

  • Fibre 5.7g -

Of an adult's reference intake


  • 1 carrot
  • 1 onion
  • 2 cloves of garlic
  • 1 stick of celery
  • olive oil
  • 2 fresh bay leaves
  • ½ a bunch of fresh thyme
  • 4 large portobello mushrooms
  • 100 g dried Puy lentils
  • 2 tablespoons tomato purée
  • 400 ml organic vegetable stock
  • 1 x 400 g tin of plum tomatoes
  • 350 g dried pappadelle
  • ½ a bunch of fresh baby basil
  • Parmesan cheese

Recipe From

Jamie Magazine

By Abi Fawcett


  1. Peel the carrot, onion and garlic, trim the celery and roughly chop. Pulse it all in a food processor, until finely chopped.
  2. Heat a good splash of oil in a large saucepan over a medium heat. Add the chopped veg mixture and bay leaves, pick in the thyme leaves and cook, stirring, for about 10 minutes or until soft.
  3. Blitz the mushrooms in the food processor until finely chopped. Add to the pan and cook for 3 minutes, until softened.
  4. Stir in the lentils, tomato purée and stock, and squish in the plum tomatoes.
  5. Season, reduce the heat to low and pop a lid on. Cook, stirring occasionally, for 30 minutes, or until the lentils are tender.
  6. When the lentils are almost done, cook the pappardelle according to the packet instructions, until al dente.
  7. Drain the pasta and stir it through the bolognese sauce. Pick the basil leaves and sprinkle over the bolognese with a good grating of Parmesan to serve.