Chestnut Mushroom Bolognese

45 min

Rich with chestnut mushrooms, carrot, onion and garlic, this veggie take on the classic pasta dish is sure to be a firm favourite. You'll make a flavour-packed sauce that nods to what bolognese is all about: easy, familiar comfort food, lifted with fresh basil and sharp cheddar for extra flavour. Bologneasy!

Nutritional info

kcal

347.5

protein

16.2 g

carbs

56 g

fats

8.1 g

fiber

7.1 g

  • Brown Onion

  • Garlic Clove × 3

  • Basil

    30

  • Carrot

  • Chicken Cube

  • Balsamic Vinegar

  • Linguine

    190

  • Chestnut Mushrooms

    240

  • Henderson Relish

    15

  • Cheddar Cheese

    40

  • Tomato Paste

    32

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Ingredients

1 Brown Onion
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3 Garlic Clove
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30g Basil
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1 Carrot
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1 Chicken Cube
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1 Balsamic Vinegar
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3/4 cup Linguine
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240g Chestnut Mushrooms
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15ml Henderson Relish
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40g Cheddar Cheese
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32g Tomato Paste
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Cooking instructions

Step 1

Boil a kettle

Peel and finely dice the carrot[s]

Peel and finely dice the brown onion[s]

Step 2

Heat a large, wide-based pan (preferably non-stick) with 2 tbsp [3 tbsp] vegetable oil over a medium-high heat

Once hot, add the diced carrot and diced onion with a large pinch of salt

Cook for 5 min or until starting to soften and caramelise

Step 3

Meanwhile, bring a large pot of boiled water with a pinch of salt to the boil

Add the linguine, and cook for 8-10 min or until cooked through but with a slight bite

Once cooked, drain the linguine and reserve approx. 150ml [250ml] starchy cooking water for step 6

Step 4

Meanwhile, grate half of the chestnut mushrooms and slice the rest

Peel and finely chop (or grate) the garlic

Add both the grated and sliced mushrooms and chopped garlic to the carrot mixture and cook for 5 min

Step 5

Crumble the vegetable stock cube[s] into the softened mushroom mixture

Add the tomato paste, stir for 30 sec, then add the soy sauce, balsamic vinegar and Henderson's Relish

Add 1/2 tsp [1 tsp] sugar and season generously with pepper

Stir constantly until the mixture is evenly coated

Step 6

Add the reserved starchy cooking water, a little at a time, stirring it in as you go

Reduce the heat to medium and cook until the sauce has the consistency of bolognese - this is your chestnut mushroom bolognese

Tip: pasta water adds a little starch to the sauce, helping it stick to the linguine easier

Step 7

Meanwhile, chop the basil finely including the stalks

Grate the cheddar cheese

Step 8

Stir the drained linguine through the chestnut mushroom bolognese

Garnish with the chopped basil and grated cheese

Enjoy!

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