Who said veggies can't be delicious? This veggie bolognese is loaded with flavor!
Recipe by: Pastapedia
In a large pot on medium-low heat, add oil. Then, add mushrooms, onion, carrot, celery and garlic, stirring occasionally until softened.
Add the tomato truffle sauce, two cups of water, rosemary and bay leaves and bring to a boil. Then reduce the heat and let it simmer for 30 minutes or until it thickens.
Add the lentils and season with salt and pepper. Remove the rosemary and bay leaves.
Meanwhile, cook the pasta as per the instructions on the packet. Drain and reserve 1 cup of pasta water.
Toss the spaghetti into the sauce, adding with a pasta water, if it’s too thick.
Serve garnished with parmesan and parsley.
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%3 hrs ago%