45ml olive oil
2 garlic cloves, halved
1 onion, diced
1 carrot, diced
1 celery stick, diced
1 leek, chopped
250g button mushrooms, sliced
2 tomatoes, deseeded and diced
a few fresh thyme stems
375ml vegetable liquid stock
1 (400g) jar tomato-based pasta sauce
1 (410g) can lentils, drained
15ml fresh parsley, chopped
courgetti noodles, cooked
Parmesan cheese, grated
Heat the oil in a pan and gently fry the onions and garlic for 5 minutes.
Add the carrot, celery, leek and cook for 3 minutes.
Increase the heat and fry the mushrooms for 5 minutes.
Add the tomatoes, thyme, stock and pasta sauce. Simmer for 10-15 minutes.
Stir in the lentils and chopped parsley.
Serve the courgetti topped with the Bolognese, Parmesan cheese and extra parsley if desired.
Mushrooms for a good cause
The annual Power of Pink campaign is a joint initiative between the SA Mushroom Farmers’ Association (SAMFA) and Pick n Pay as part of Breast Cancer Awareness.
Eye catching pink mushroom punnets are on shelf in Pick n Pay. R1 from each punnet of 250 g whole and sliced white button mushrooms sold between September 25 and October 30 will be donated to the Ditto prostheses project.