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Lentil-mushroom Bolognese with gluten-free fusilli and romaine salad

Gluten-Free, Vegetarian, Soy-Free

4 Servings, 700 Calories/Serving

30 – 40 Minutes

Browned cremini mushrooms and black lentils stand in for the classic meat in our hearty vegetarian Bolognese, served with gluten-free fusilli.

Ingredients

  • ½ pound cremini mushrooms
  • 2 or 3 shallots
  • 2 carrots
  • 2 celery ribs
  • ½ cup black lentils
  • 2 or 3 cloves peeled fresh garlic
  • 1 cup vegetable broth
  • 1 cup diced tomatoes
  • 2 tablespoons tomato paste
  • ½ teaspoon red chile flakes (optional)
  • 10 ounces gluten-free quinoa fusilli
  • 1 romaine heart
  • 3 or 4 sprigs fresh flat-leaf parsley
  • Sun Basket house dressing (olive oil - balsamic vinegar - Dijon mustard - fresh garlic)
  • ¾ cup grated Pecorino Romano

Chef's Tip

If you have a food processor, in Step 1, instead of chopping the mushrooms, shallots, carrots, and celery, pulse them 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.

Instructions

1

Prep the ingredients

  • Remove the stems from the mushrooms; finely chop the caps.
  • Peel and finely chop enough shallots to measure ½ cup.
  • Scrub or peel the carrots and trim off the ends; cut the carrots into quarters lengthwise, then crosswise into ¼-inch pieces.
  • Trim the ends from the celery; cut the celery in half lengthwise, then crosswise into ¼-inch pieces.
  • Rinse the black lentils.
  • Finely chop, press, or grate enough garlic to measure 1½ teaspoons.

2

Make the sauce

In a large 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 occasionally, until lightly browned, 3 to 4 minutes. Add the shallots, carrots, celery, lentils, and garlic and cook, stirring occasionally, until the vegetables start to soften, 3 to 4 minutes.
Add the vegetable broth, 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 tender, 20 to 22 minutes. Remove from the heat, cover, and keep warm.
While the sauce cooks, prepare the fusilli.

3

Cook the fusilli

Fill another large sauce pot with generously salted water and bring to a boil. Add the fusilli and cook until just tender, 8 to 10 minutes. Drain and set aside.
While the fusilli cooks, prepare the salad.

4

Make the salad

  • Trim the root end from the romaine heart.
  • Coarsely tear the romaine leaves.
  • Strip the parsley leaves from the stems; coarsely chop the leaves. Set aside half for garnish.
In a large bowl, toss together the romaine, half the parsley, and as much house dressing as you like (set aside the remaining dressing for serving). Season to taste with salt and pepper.

5

Finish the pasta

  • Set aside half the Pecorino for garnish.
Add the fusilli to the pot with the sauce. Add 1 tablespoon oil and half the Pecorino and stir to combine. Season to taste with salt and pepper.

6

Serve

Transfer the pasta to individual plates. Garnish with the remaining parsley and Pecorino. Serve the romaine salad and the remaining dressing on the side.

Kids Can!

  • Rinse the lentils.
  • Tear the romaine.
  • Toss the salad.
  • Sprinkle the parsley and Pecorino.
  • Serve the meal.

Nutrition per serving: Protein: 25g (50% DV), Fiber: 11g (44% DV), Total Fat: 28g (43% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 1.5g, Saturated Fat: 7g (35% DV), Cholesterol: 30mg (10% DV), Sodium: 490mg (20% DV) (does not include pantry salt; for reference, ½ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV), Carbohydrates: 83g (28% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Contains: Milk.

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