Everyday food, Pasta, World cuisine

Beluga bolognese with vegan parmesan

Here I thought I didn’t like bolognese… What a lie! This was incredible, I mean really… Beluga lentils were perfect for a bolognese and with the vegan parmesan, magic!

Cooking time: 30 mins | 4 servings

Ingredients:

  • 4 portions of spaghetti (300 g)
  • 4 garlic cloves
  • 1 yellow onion
  • 1 carrot
  • 50 ml finely chopped celariac
  • 100 ml vegan white wine for cooking
  • 2 tbsp tomato pure
  • 1 tsp oregano
  • 1 tsk dried basil
  • 1 tbsp granulated sugar
  • 200 ml uncooked beluga lentils
  • 1 can chopped tomatoes (400 g)
  • 200 ml vatten
  • Salt & pepper
  • Vegan parmesan to serve

Instructions:

  1. Finely chop the onion, garlic, carrot and celeriac.
  2. Heat the olive oil in a pan and fry the vegetables for a few minutes.
  3. Add wine, tomato puree, spices and sugar. Fry for a couple of minutes.
  4. Add the lentils, chopped tomatoes and water. Salt and pepper to taste.
  5. Simmer on low heat with a lid for a bout 20-25 minutes until the lentis are soft but still chewy.
  6. Prepare the pasta water and boil until the pasta is about 75% ready. Add the pasta to the sauce along with some pasta water and cook until al dente.
  7. Salt and pepper to taste.
  8. Serve with vegansk parmesan and enjoy!

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *