Creato con AI

Spicy Lentil and Mushroom Pasta Bolognese

Name: Spicy Lentil and Mushroom Pasta Bolognese
Total time: 45 min
Ingredients: 200 g dry rigatoni; 400 g cooked brown lentils, drained; 600 g canned crushed tomatoes; 300 g mushrooms, finely chopped; 150 g yellow onion, diced; 150 g carrots, finely diced; 10 ml olive oil; 12 g garlic, minced; 8 g fresh red chili, minced; 5 g dried oregano

45 min 394 kcal a porzione Facile

Istruzioni

1
Bring a large pot of water to a boil. Add the rigatoni and cook according to the package directions until al dente.
2
Before draining the pasta, reserve about 250 ml of the cooking water. Drain the rigatoni and set it aside.
3
Meanwhile, heat the olive oil in a large, deep skillet or saucepan over medium heat.
4
Add the diced onion and carrots. Cook for 6–8 minutes, stirring occasionally, until softened.
5
Add the finely chopped mushrooms and cook for 7–10 minutes, stirring occasionally, until they release their moisture and begin to brown.
6
Stir in the minced garlic, red chili, and dried oregano. Cook for 1 minute, stirring continuously, until fragrant.
7
Add the crushed tomatoes and drained brown lentils. Stir well and bring the sauce to a gentle simmer.
8
Reduce the heat to medium-low and simmer uncovered for 15–20 minutes, stirring occasionally, until the sauce is thick and flavorful.
9

Potrebbe piacerti anche

Spicy Lentil and Mushroom Pasta Bolognese

Istruzioni

Potrebbe piacerti anche

Mushroom Bolognese Pasta

Vegetarian Spaghetti Bolognese

Beef Bolognese with Spaghetti

Vegan Lasagna with Lentil Bolognese

Ingredienti