Mushroom Lentil Bolognese
This comforting pasta dish is so full of umami, you won't even miss the meat. Chef Emily makes a rich, plant-based bolognese sauce with a mixture of wild mushroom and red lentils, then serves it over a bed of fresh spinach and Italian Sfoglini organic pasta. To take it to the next level, Chef tops the bolognese with crispy roasted mushrooms and a crunchy walnut-and-herb breadcrumb topping. This dish is so delicious and hearty, it's sure to satisfy vegans and omnivores alike.
Nutritional facts
Protein
17g
Carbs
81g
Calories
560kcal
Fat
19g
Ingredients
Veg, Tomatoes, Whole, Canned, Italian, Spice, Parsley, Dried, Red Lentils, Extra Virgin Olive Oil, Nutritional Yeast, Carrots, Himalayan Pink Salt, Celery, Walnuts, Onion Powder, Black Pepper, Tomato Paste, Garlic, Granulated Onion, Portabella Mushrooms, Onion, Red Wine, Kosher Salt, Granulated Garlic, Shiitake Mushroom, Crimini Mushroom, Thyme, Sfoglini Regenetti Pasta, Coconut Sugar, Lemon Juice, Crushed Red Pepper, Baby Spinach, Panko Breadcrumbs, Bay Leaf, Vegan Parmesan
Contains walnuts, coconut, cereals containing gluten, wheat, celery.
Reviews
4.3
Based on 1576 reviews
This was so good! All the flavor & textures worked well together & the reheat was quick in oven
Sarah · 08/17/25
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About Emily Peck
Chef Emily Peck is a health-supportive chef and a holistic nutritionist. She strives to help others foster healthy relationships with food through personalized weekly meals, food education, practical tools, and supportive guidance. As a longtime vegan, Peck strongly believes in the power of plants to help nourish and heal the mind and body. With experience in the culinary and nutrition aspects of addiction and eating disorder recovery, she now specializes in therapeutic diets to optimize health and restore balance. She thrives on creating superfood meals that will surprise you into being a proud plant lover!
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