Clean recipe · thetimes.com
Tim Spector’s mushroom and lentil bolognese recipe
A healthier twist on a classic pasta favourite
Original recipe: thetimes.com
- Yield:
- 4 servings
- Total:
- 1 hr 5 min
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Ingredients
- 10 pitted black Kalamata olives
- 250g chestnut mushrooms
- 2 tbsp extra virgin olive oil
- 125ml red wine
- 400g tin chopped tomatoes
- 400g tin lentils, including the liquid from the tin
- 2 tsp miso
- 1 tbsp Worcestershire sauce, optional
- 200g linguine, or any pasta
- 1 onion, quartered
- 250g carrots, trimmed and cut into chunks
- A few sticks of celery, trimmed and cut into chunks
- 2 cloves of garlic, peeled
- 30ml extra virgin olive oil
- A sprinkle of mixed nuts or seeds
- Basil leaves
- Grated parmesan
Instructions
- First make the soffritto. Use a food processor to chop the vegetables and garlic, blitzing one vegetable at a time until finely chopped before adding to a large saucepan with the olive oil.
- Season with a generous pinch of salt, stir to combine, cover with a lid and sweat over a low heat for 30 min, stirring occasionally, until softened. Remove the lid for the last 5 min, then remove the soffritto from the pan and set aside.
- Put the olives in a food processor and blitz until finely chopped. Add the mushrooms and blitz again.
- Heat the olive oil in the same saucepan and sauté the chopped mushrooms and olives for 10 min, stirring often.
- Pour in the wine and simmer for a few moments to burn off the alcohol. Add the soffritto and the remaining ingredients, apart from the pasta, and stir to combine. Cover with a lid, turn the heat to low and simmer gently for 25 min. Season to taste with salt and pepper.
- Meanwhile, cook the linguine in a large saucepan of salted boiling water for 8 min, or until al dente. Drain, then divide between four bowls and top with the bolognese.