Mushroom Bolognese

Ingredients · for 4 (scales to your household)

• 2 tbsp olive oil $0.36
• 0.5 whole yellow onion $0.30
• 1 whole carrot $0.17
• 4 cups cremini mushrooms $5.37
• 1 tbsp fresh rosemary $0.44
• 0.5 cup walnuts $1.24
• 2 cloves garlic $0.06
• 1 tbsp balsamic vinegar $0.09
• 1 tbsp tamari $0.17
• 14 oz fire roasted diced tomatoes $3.63
• 1.5 cups cooked lentils $1.30
• 1 tbsp tomato paste $0.12
• 1 tsp dried sage $0.31
• 1 cup cherry tomatoes $0.78
• 8 oz spaghetti $1.53
• 1 cup fresh basil $5.62
• 0.5 cup pine nuts $4.10
• 0.25 tsp red pepper flakes $0.02

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Warm the olive oil in a large skillet over medium heat. Add the onion and carrot with a pinch of salt and pepper and cook about 3 minutes until softening.
2. Add the mushrooms with a little more salt and cook about 8 minutes, stirring now and then, until soft.
3. Stir in the rosemary. Push everything to the sides and toast the crushed walnuts in the center about 30 seconds, then stir together with the garlic, balsamic vinegar and tamari.
4. Add the fire-roasted tomatoes, cooked lentils, tomato paste, sage and halved cherry tomatoes. Simmer 20 to 30 minutes until thickened, and season to taste.
5. Meanwhile, cook the spaghetti in salted boiling water until al dente, then drain.
6. Toss the pasta with the sauce and serve topped with basil, toasted pine nuts and red pepper flakes.

Per serving