Vegan Mushroom Bolognese
This vegan and gluten-free Mushroom Bolognese is easy and quick to make. I've used gluten-free red lentil pasta. Top it with cashew parmesan, oregano, and basil and you'll be in pasta heaven!
Servings 2 people
Calories 634kcal
Ingredients
- 1/2 teaspoon canola oil
- 1 small red onion - chopped
- 2 garlic cloves - minced
- 2 carrots
- 9 white mushrooms
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 cup tomato purée / passata
- 2 cups gluten-free pasta (I've used red lentil penne)
Toppings
- fresh oregano
- fresh basil
- Homemade Cashew Parmesan
Instructions
- Boil the pasta according to the instructions until soft. Then drain (to remove excess starch - I only do this with gluten-free pasta) and strain the pasta. Set it aside.
- In a large pan, add the canola oil and bring it to high heat. Add the chopped red onion and minced garlic cloves and let them cook until the onions are soft.
- Wash the carrots and mushrooms. Add them to a food processor and pulse until fine. Add the mushroom-carrot-mixture to the pan. Let it cook until softened and browned. Add the salt, dried oregano, and dried basil.
- Reduce the heat and add the tomato passata. At this point, you can add more salt, oregano, and basil to taste.
- Add the pasta to the sauce and stir to combine. Place it into bowls and top with cashew parmesan, fresh oregano, and basil.
Nutrition
Calories: 634kcal | Carbohydrates: 131g | Protein: 22g | Fat: 6g | Saturated Fat: 1g | Sodium: 1396mg | Potassium: 2112mg | Fiber: 12g | Sugar: 22g | Vitamin A: 21720IU | Vitamin C: 40.6mg | Calcium: 126mg | Iron: 8.3mg