EASY VEGAN BOLOGNESE | STUDENT FRIENDLY | THE HAPPY PEAR

Boil 3 liters of water in a wide-bottomed pan.

Add a good pinch of salt (about 1 tablespoon) to the boiling water.

Add 300 grams of wholemeal spaghetti to the boiling water and stir.

Cook the spaghetti for about 6 to 8 minutes until al dente.

In a separate wide-bottomed pan, heat 1 tablespoon of oil over medium heat.

Add 1 chopped red onion and 2 cloves of minced garlic to the pan and fry for 3 to 4 minutes until browned and translucent.

Add 1 red chili (with seeds) to the pan and stir.

Grate 1 carrot and chop the mushrooms into bite-sized pieces.

Add the chopped mushrooms to the pan and fry them down, stirring occasionally for about 5 minutes until reduced.

Add the grated carrot to the pan and a pinch of salt to help release moisture and sweetness from the carrot.

Fry the mixture for another 4 minutes until well combined and flavorful.

Add 1 tin of drained and rinsed cooked brown lentils and 1 tin of chopped tomatoes to the pan.

Stir in 1 tablespoon of rice malt syrup to balance the acidity of the tomatoes.

If the sauce looks dry, add a little bit of reserved pasta water to deglaze the pan.

Drain the spaghetti and reserve some pasta water.

Add the drained spaghetti to the sauce and mix well.

Add fresh basil leaves and season with black pepper to taste.

Serve the dish, garnished with additional basil if desired.

Equipment Needed

Spice Level:

Dietary