Steph’s Pesto Mushroom Bolognese
I am an experimental cook and love to recreate recipes to make them healthier. I’m a keen walker, who doesn’t like an exciting packed lunch - no sandwiches here! Sundays are a sacred day for cooking up a storm and listening to music. I love to plan and prep meals and fill my freezer with plenty of fakeaways. I adore the versatility of mushrooms and the depth of flavour, always seeking new recipes with these little gems.
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Serves 3
15 minutes to prepare and 30 minutes to cook
Method
- Place mushrooms in a food processor and blitz
- Add to pan with S&P cook in med-low heat until all the water from mushrooms has gone
- Add onion and cook for further 5 mins
- Add garlic and peppers and tomato purée cook for 2 mins
- Add remainder of ingredients and simmer for 20-30 mins
- Season to taste
- Serve with spaghetti and top with green pesto and Parmesan
Ingredients
- 400g mushrooms blitzed
- 1 - 2 medium onions finely diced
- 2 cloves garlic garlic
- 1 red pepper finely chopped
- 1tbsp tomato purée
- 200g pre-cooked (fried) sliced mushrooms
- Tin cherry tomatoes plus 1/2 tin water
- 1 beef or veggie beef stock cube
- 1tbsp green pesto (plus extra for dressing)
- 8 sun-dried tomatoes finely chopped
- 1tbsp parmesan (plus extra for dressing)
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