Vegetarian Mushrooms and Lentil Bolognese Pasta Cake Recipe
The combination of finely chopped mushrooms and nutty lentils give a real beef mince-like texture and appearance. So much so that my taste testers didn’t realise there wasn’t any meat in this dish! This recipe also works well using a muffin tin for individual lunchbox portions.
- 200g (1 cup) dried green lentils (soaked overnight if time allows)
- 300g mushrooms
- 2 tbsp cold-pressed olive oil
- 1 red onion, diced
- 1 stalk celery, diced
- 1 carrot, diced
- 2 garlic cloves, diced
- 1 tbsp chopped thyme leaves
- 2 tbsp chopped flat-leaf parsley
- 4 tomatoes, diced
- 1 tbsp tomato paste
- Salt & pepper
- 400g dried spaghetti
- 50g Parmesan cheese, grated
- 400g ricotta cheese
- 2 eggs
- Pinch ground nutmeg
- Line base and sides of 24cm spring-form cake tin with non-stick paper.
- Place lentils in large stockpot. Cover with cold water and bring to boil. Cook for 30–45 mins, until tender. They will cook quicker if soaked overnight. Drain and set aside.
- Place mushrooms in food processor and blitz until finely chopped. Set aside.
- Heat olive oil in large stockpot and add onion, celery and carrot. Cook on medium for 5 mins until vegetables soften. Add garlic and cook for 1 min more, then add mushroom and cook for 5 mins until wilted.
- Add lentils, thyme, parsley, tomato, tomato paste and 1 cup cold water. Season with salt and pepper and cook for 15–20 mins, until tomatoes break down to form thick sauce.
- Meanwhile, boil spaghetti according to package instructions. Drain and put back in pot. Pour in sauce and most of Parmesan, and mix well. Add pasta to cake tin, leaving 5cm-deep space at top.
- Heat oven to 180°C. Place ricotta, eggs and nutmeg in bowl and mash together with fork until well combined. Spoon over pasta and sprinkle with remaining Parmesan.
- Place cake tin on large baking tray lined with non-stick paper or foil. This is because it might leak sauce! Bake for 30 mins until top is golden brown.
- Allow to cool for 15 mins, then run knife around sides and release spring-form tin. Allow to cool another 10 mins, then slice and serve. It will be easier to slice when not too hot.
Beetroot and Feta Croquette Appetiser Recipe
These simple beetroot and feta croquettes offer an easy, delicious and colourful appetiser to add to your entertaining menu.
Lemon Risotto Croquettes with Pesto Recipe
These delicious gluten-free croquettes are perfect served as an appetiser or as a vegetarian meal topped with marinara sauce, parmesan...
Coconut & Hemp Crumbed Brussels Sprouts Recipe
Pumped with plant protein and essential fats, these gluten-free crumbed Brussels sprouts are the ultimate vegan snack, side or lunch!
Mushroom & Pea Brown Rice Risotto Recipe
Looking for a wholesome dinner option? Try this plant-based brown rice risotto, full of fresh veggies and flavours for a...