Mushroom and lentil bolognese sauce


Mushroom and lentil bolognese sauce

By Australian Mushrooms.

Serves: 4
Prep: 10 minutes
Cook: 20 minutes


  • ¼ cup extra virgin olive oil
  • 1 carrot, peeled, finely chopped
  • 2 celery sticks, finely chopped
  • 500g (8 large) Portabella Mushrooms, cleaned, cut into 1cm cubes
  • 1 bunch oregano, trussed
  • 400g can lentils, rinsed and drained
  • 800g pasta sauce
  • 350g casarecce pasta
  • Salt and pepper, to season
  • Finely grated parmesan, to serve


  1. Heat 1 tbs oil in a large saucepan over medium heat. Cook the carrot and celery for 6-8 minutes or until softened. Remove and set aside. Increase the heat to medium-high, then add the mushrooms and cook for 5 minutes or until golden. Return the vegetables to the pan with the oregano and season with salt and pepper. Stir in the lentils and pasta sauce and bring to a simmer, then reduce heat to a medium. Cook for a further 5 minutes to allow flavours to infuse and sauce to thicken. Keep warm.
  2. Meanwhile, bring a large saucepan of salted water to the boil. Cook the pasta according to packet instructions, then drain and add to the Bolognese sauce, tossing well to combine.
  3. Divide the pasta among bowls and scatter over parmesan to serve.
DIY coloured sand bottles


DIY coloured sand bottles

This quintessential '90s craft project is packed full of nostalgia, so it goes perfectly with the retro resurgence we are currently seeing in stores!

The 5 best kids movies coming to cinemas soon


Taste. Shop. Play: That's a wrap

This Taste. Shop. Play. weekend was packed with more events and offers than ever, and we’re here to bring you the highlights from Westfield <Centre>.

What's happening