pic supplied

Serves 4-6


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

To Serve

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.