The following pasta definitely has a meaty type consistency, but I assure you the sauce is totally vegetarian. Lentils are a great alternative to use instead of minced meat, as they take the flavour on from the spices used and mix in quite well with your pasta.
Now technically this isn’t a bolognese, however it does use the minced meat style to create a main meal. The flavours are quite different to any pasta I’ve had though, and I’m sure it won’t disappoint!
This one is fast becoming my favourite pasta dish and I’m sure it will become yours also…who can go past the flavours of cheesy mustard pasta? Go on…give it a try!
For those interested, I’ve also added some minced mushrooms which makes a great addition for a change.
Note for Vegans: Remove the parmesan cheese and use vegan pasta, and you can definitely make a nice vegan alternative!
400 grams can lentils drained
25 grams red onion diced
salt to taste
pepper to taste
2 tbs wholegrain mustard (the fridge kind)
1 tsp garlic mince
2 tbs nutritional yeast
handful grated parmesan
pasta cooked and set aside
Drain the lentils and set aside.
In a pot, mix your onions with the mustards, salt and pepper and cook until soft.
Mix through the lentils and mash ever-so-slightly to allow some to still be whole.
Once warmed through, mix in the yeast, and a little of the parmesan.
Add the pasta to your dish mixing through and mix most of the parmesan in.