Mushroom Bolognese

Over the past couple of months I have become very aware of the environment and our impact on it. They way we live currently is unsustainable and I have been trying to make small everyday swaps to try and reduce my carbon footprint. For example: always using a reusable coffee cup, never having plastic straws and reducing my red meat consumption. This recipe is a great alternative to beef bolognese and is a real winner on a bed of pasta. The mushrooms have a meaty flavour and it is packed full of veggies to help get to that 10 a day!

This recipe is really simple to make and is an awful lot cheaper than the meat version, as lets face it veggies are cheap and meat isn’t! I have also made this vegan, but it is also great with a grating of cheddar or parmesan on top too!

IMG_9329

Ingredients: Serves 4

  • 2 Carrots
  • 2 Sticks of Celery
  • 1 White Onion
  • 1 Clove of Garlic
  • 300g of Mushrooms (Any will do, but I use portobello)
  • 2 Cans of Chopped Tomatoes
  • 2 Tbsp Tomato Puree
  • 2 tsp Dried Mixed Herbs
  • 2 tsp Paprika
  • 30g Olives
  • 3 Tbsp of Nutritional Yeast
  • 4 Servings of cooked Pasta

Method:

  1. Start by finely dicing the carrots, onion, celery and garlic.
  2. Add 1 tbsp of oil to a large saucepan or deep frying pan before adding the chopped veggies.
  3. Cook on a medium heat until soft.
  4. Finely dice the mushrooms and add to the veggies, stirring together and cooking for another 2 mins.
  5. Add the chopped tomatoes, herbs, paprika, chopped olives and puree and stir together. You may need to add a splash or two of water if necessary.
  6. Leave to simmer for about 15 mins, stirring occasionally. This is a good time to cook your pasta.
  7. Once your sauce is at the desired thickness stir in the nutritional yeast.
  8. Serve on the drained pasta and enjoy straight away.

Fran

xx

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