Tagliatelle with Lentil Mushroom Bolognese

This hearty vegetarian Bolognese sauce is made with lentils and mushrooms, providing a rich and satisfying flavor. It pairs perfectly with tagliatelle pasta, creating a wholesome and delicious meal for any occasion.

Ingredients:

• 200g tagliatelle pasta
• 1 cup dried lentils
• 2 cups vegetable broth
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 200g mushrooms, sliced
• 1 carrot, grated
• 1 can 400g diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

Cook tagliatelle according to package instructions until al dente

Drain and set aside

In a medium saucepan, combine lentils and vegetable broth

Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender

In a separate large skillet, heat olive oil over medium heat

Add chopped onion and garlic, saut until translucent

Add sliced mushrooms and grated carrot to the skillet

Cook until vegetables are tender

Stir in cooked lentils drained if necessary, diced tomatoes, tomato paste, oregano, and basil

Season with salt and pepper to taste

Simmer the sauce for 10-15 minutes, allowing flavors to meld together

Serve the lentil mushroom Bolognese sauce over cooked tagliatelle pasta

Garnish with fresh parsley before serving