Mushroom & Lentil Bolognese
This plant-based riff on the Italian classic leans into deep, slow-cooked flavor. Earthy mushrooms and protein-packed lentils simmer with tomato, red wine, and aromatics until the sauce turns rich and savory. It’s ladled over Gemelli pasta—twisted to catch every bit of sauce—then topped with vegan parmesan and a scoop of cashew ricotta. Bright with lemon and garlic, the ricotta adds creaminess and healthy fats, rounding out this hearty, wholesome bowl.
Nutritional facts
Protein
25g
Carbs
109g
Calories
690
Fat
19g
Ingredients
Fusilli, Extra Virgin Olive Oil, Nutritional Yeast, Carrots, Celery, Vegetable Base, Onion Powder, Black Pepper, Tomato Paste, Cashews, Tomato Puree, Lemon, Garlic, Onion, Red Wine, Kosher Salt, Buttom Mushroom, Apple Cider Vinegar, Basil, Black Lentils, Italian Herb Seasoning, Vegan Parmesan
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About Reset with Angelia Cole
Hello, I'm Chef Angelia Cole! I am a passionate culinary expert with over two decades of experience. I invite you to embark on a transformative journey through my creations through my new brand ‘Reset with Angelia Cole’. These meals have been curated to unlock the power of nature's secrets and indulge in the holistic wonders of food as medicine.
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