Nutrition balance score
Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.
Ingredients
4 servings
For the cashew cream
For the bolognese
0.5white onion
chopped
1Garlic Clove
Crushed
200gMushrooms
sliced
1 TbspSoy Sauce
65gTomato Paste
1 canCooked Lentils
drained
1can chopped tomatoes
1 tspBrown Sugar
salt
pepper
For the white sauce
Instructions
Step 1
Cook pasta in salted water and drain
For the cashew cream
Step 2
Soak cashews in boiling water for half an hour
Step 3
Blend all ingredients and mix into bolognese at the end
For the bolognese
Step 4
Cook garlic and onion in oil until softened
Step 5
Add in mushrooms and soy sauce, cook with lid on for a minute so the mushrooms release their water then cook water off a little
Step 6
Add tomato paste, lentils and chopped tomato
Step 7
Bring to a simmer and add the salt, pepper, sugar and cashew cream
Step 8
Stir in pasta
For the white sauce
Step 9
Put margarine in pan and cook until sizzling slightly
Step 10
Add flour and stir quickly so it forms a paste
Step 11
Whisk in coconut milk and stock quickly to get rid of any lumps
Step 12
When mixed go back to wooden spoon and bring to the boil, continue boiling for 4 mins until thickened
Step 13
Take off heat and add pepper, mustard, salt and nutritional yeast
Assembling the bake
Step 14
Preheat oven to 200c
Step 15
Add bolognese and pasta to rectangular oven dish
Step 16
Smooth white sauce on top
Step 17
Bake uncovered for 20 mins
Notes
1 liked
0 disliked
There are no notes yet. Be the first to share your experience!
