I find Spaghetti Bolognese to be a such a comforting meal. Everyone needs a recipe for one in their life! My Lentil Mushroom Spaghetti Bolognese is filled with, you guessed it, mushrooms and lentils, that definitely satisfies those bolognese cravings (if you’re like me, you get those).

I really like adding miso paste to different meals, especially this one, as it adds a nice flavour along with the chilli and basil.
If you make this recipe, I would love for you to let me know how it went in the comments below (don’t forget to leave a star rating!).

  • 1/2 tbsp olive oil 
  • 1 onion, diced 
  • 1 green capsicum, chopped into small pieces 
  • 2 small red chilli’s, chopped – optional
  • 3 garlic gloves, minced 
  • 250 g button mushrooms, sliced
  • 1 tbsp white miso paste
  • 400 g canned tomatoes 
  • 3 tbsp tomato paste 
  • 1/2 tsp coconut sugar 
  • 1/2 tsp salt (or to taste) + 1/2 tsp pepper
  • 1 cup cooked brown lentils
  • 1 cup fresh basil leaves
  • pasta for 2-3

  1. Add olive oil into a medium saucepan over medium to heat high. Add onion and cook for about 4 minutes, stirring frequently. Add capsicum, chilli, and garlic, and cook for 2 minutes. Add mushrooms and cook for a further 2 minutes.
  2. In a small bowl whisk the miso paste with 3/4 cup of water. Add this along with canned tomatoes, tomato paste, sugar, salt and pepper. Bring to a boil, then turn to a low heat, and simmer for 20 minutes.
  3. While the sauce is cooking, add pasta to a large pot of boiling water, and cook following the packet instructions.
  4. Add your lentils to the sauce and continue to cook until they’re heated through, before mixing in your basil leaves.
  5. Place cooked pasta into bowls, topped with the bolognese sauce, and a sprinkle of nutritional yeast.


Prep Time : 12 minutes Cook Time : 40 minutes  
Total Time : 52 minutes Yield : 3 1/2 cups