Vegetarian Mushroom Bolognese Recipe

Ingredients

• 15 oz (400g) button mushrooms
• 1 zucchini, roughly chopped
• 1 brown onion, roughly chopped
• 1 large carrot, roughly chopped
• 2 sticks celery, roughly chopped
• 2 tbs olive oil
• 2 garlic cloves, crushed
• 15 oz (400g) Loma Linda / Sanitarium Nutmeat or Quorn Mince
• 1 tsp dried oregano
• ¼ cup tomato sauce
• 30 oz (800g) can chopped tomatoes
• 15 oz (400g) large pasta shells (see tip)
• Finely grated tasty cheese, to serve

Instructions

1. Place mushrooms and zucchini in a food processor, use pulse button to finely chop. Transfer to a bowl. Repeat with onion, carrot and celery.
2. Heat olive oil in a large saucepan over medium heat. Add onion, mushroom mixture, and garlic. Cook, stirring 5-8 minutes or until soft.
3. Add mince, increase heat to medium-high and cook, stirring, for 5 minutes until browned all over. Add oregano and cook a further 3 minutes. Add tomato sauce and tomatoes and bring to a simmer. Season to taste. Reduce heat to low and simmer 30 minutes or until the sauce thickens.
4. Cook pasta shells in a saucepan of boiling salted water following packet instructions. Drain and set aside.
5. Combine pasta and sauce, mix well. Scatter with cheese and serve.
6. Tip: Large pasta shells are available from delis and green grocer stores, substitute them with other pasta shapes.