| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
people
|
Ingredients
- 300 grams Mushrooms sliced
- 50 grams butter
- 4 cloves garlic crushed
- 1 large Onion
- 1 cup lentils
- 200 grams zucchini sliced
- 100 grams celery sliced
- 200 grams spinach
- 1 cup edamame beans
- 400 grams canned tomatoes
- 1 tbsp tomato paste heaped
- 50 ml cream
- 50 grams cheese grated
Ingredients
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Instructions
- Turn a fry pan onto medium heat and melt a large nob of butter
- Dice the onion and then sauté in the butter
- Add garlic and mix together
- Add the veggies to the pan and allow to soften a little.
- Add 1 heaped tbsp of tomato paste and mix thoroughly through
- Pour in the tin of diced tomatoes and mix through
- Add ~50g cream (more or less to taste)
- Season the mixture with salt and pepper
- Allow to simmer for 10-15 minutes
- Serve with zoodles with sprinkled grated cheese over the top
Recipe Notes
The bolognese is best served with seasonal veggies or zoodles (see our recipes).
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