Pasta
Tomatoes
Cauliflower
Lentils
No-Chicken Bouillon
Red Wine
Onion
Carrot
Celery
Porcini Mushrooms
Bay Leaves
Thyme
Basil
Garlic
Perciatelli alla Bolognese Vegetariana
Cook Time: 30 min
820 cal, 13g fat, 117g carbs, 38g protein, 22g fiber
Healthy • Kid-Approved • Slow Cooker • Pressure-Cooker • Dairy-Free (Friendly) • Easy
Nothing says winter like a warm bowl of pasta covered in thick sauce. This vegetarian bolognese dinner incorporates lentils into a red-wine based tomato sauce stewed with porcini mushrooms, cauliflower, carrots, celery, and onion, and topped with grated Pecorino Romano.
