By Australian Mushrooms.

Serves: 4
Prep: 10 minutes
Cook: 20 minutes

Ingredients

• 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

Method

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.