Lentil-mushroom Bolognese with gluten-free fusilli

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Lentil-mushroom Bolognese with gluten-free fusilli

Lentil-mushroom Bolognese with gluten-free fusilli

Gluten-Free Friendly, Soy-Free, Vegetarian, <600 Calories

2 Servings, 710 Calories/Serving

30–40 Minutes

A true Bolognese is a meat sauce that simmers on the stovetop for hours. In Bologna, it’s often part of the holiday meal. We gave the classic recipe the Sunbasket treatment, swapping in mushrooms and lentils for the ground meat. To beef up the flavor, we lightly brown the mushrooms and stir in umami-rich tomato paste along with diced tomatoes.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ¼ pound cremini mushrooms
  • 1 to 2 shallots
  • 1 carrot
  • 1 celery rib
  • ¼ cup black lentils
  • Peeled fresh garlic
  • 1 cup vegetable stock
  • ½ cup diced tomatoes
  • 1 tablespoon tomato paste
  • ¼ teaspoon red chile flakes (optional)
  • 5 ounces gluten-free quinoa fusilli pasta
  • Fresh flat-leaf parsley
  • 2 ounces grated Pecorino Romano

Nutrition per serving

Calories 30, Total Fat 28g (36% DV), Sat. Fat 9g (45% DV), Trans Fat 0g, Cholest. 20mg (7% DV), Sodium 1130mg (49% DV), Total Carb. 85g (31% DV), Fiber 14g (50% DV)
Contains: Milk


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep the ingredients

  • Remove the stems from the mushrooms; finely chop the caps.
  • Peel and finely chop the shallot.
  • Scrub or peel the carrot; cut it into quarters lengthwise, then cut the quarters into ¼-inch pieces.
  • Cut the celery in half lengthwise, then cut the halves into ¼-inch pieces.
  • Rinse the black lentils.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.


Make the sauce

In a medium sauce pot over high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the mushrooms, season with salt and pepper, and cook, stirring once or twice, until lightly browned, 3 to 4 minutes. Add the shallot, carrot, celery, lentils, and garlic and cook, stirring occasionally, until starting to soften, 3 to 4 minutes.
Add the vegetable stock, tomatoes, tomato paste, and as many chile flakes as you like. Bring to a boil, reduce to a simmer, cover, and cook, stirring occasionally, until the lentils are soft, 18 to 20 minutes. Remove from the heat, cover, and keep warm.
While the sauce cooks, prepare the pasta.


Cook the pasta

Bring a medium sauce pot of generously salted water to a boil. Add the fusilli and cook until just tender, 8 to 10 minutes. Drain.


Prep the parsley; finish the sauce

  • Strip the parsley leaves from their stems; coarsely chop the leaves.
Add the drained fusilli to the pot with the sauce. Add 1 tablespoon oil and half the Pecorino and stir to combine. Season to taste with salt, if needed.


Transfer the pasta to individual bowls or plates. Garnish with the parsley and pass the remaining Pecorino at the table.

Chef's Tip If you have a food processor, in Step 1, instead of chopping the mushrooms, shallot, carrot, and celery, pulse all of them together a few times with the blade attachment, then proceed with the recipe. Or, if you prefer an even finer-textured sauce, grate them with the grater attachment.