@be_free_with_anna created yet another great recipe that makes us really hungry! It’s quite simple and sure tastes amazing.
Ingredients – serves 4
Jar of Organico mushroom and tomato sauce
Topped with blended coconut crisps – you could use breadcrumbs instead
1 Onion (Chopped)
1 tsp Crushed Garlic
1 Tbsp Olive oil
500g Button Mushrooms (Sliced)
1 Tbsp Soy Sauce
1/2 cup Tomato Paste
425g Can Lentils
400g Organico Chopped Tomatoes
1–2 Tbsp Brown Sugar
Salt and Pepper (to taste)
Set oven to 180°C fan.
Put the pasta on to cook while you prepare the vegetables for the bolognese sauce. When the pasta is cooked, drain it, cover it (to prevent it from drying out) and set aside. Add the onion and garlic to a pot with the olive oil and fry until softened. Then add in the sliced mushrooms and soy sauce.
Cover the pot for a minute and allow the mushrooms to release their water. Then remove the lid from the pot and let the water from the mushrooms cook off a little. Add in the tomato paste and lentils. Then add in the canned tomato. Bring to a simmer. Add in the sugar to balance out the flavor and add salt and pepper to taste.
Add the sauce to the pasta, put in a baking dish and cover with blended cripsBake for 30 minutes or until crispy.