Pastas/Bakes Vegetarian

Rich Fettuccini Bolognese with Buffalo Mozzarella

Vegetarian fettuccini Bolognase - Dancing Through Sunday

Spaghetti Bolognese was the first meal I ever learnt to (properly) cook so it’s always held a place in my heart. I can still remember the exact night my mum taught me through her recipe we loved so dearly. I have vegetarianised her recipe, turning it into a lentil bolognaise

Vegetarian fettuccini Bolognase - Dancing Through Sunday

It will never be as perfect or delicious as hers, but it is damn near close. I saw this recipe (originally using chorizo) in a Donna Hay Magazine and had instant cravings for a salty, rich lentil ragu topped over pasta and garnished with fresh buffalo mozarella, so I vegetarianised the recipe. 

This take on a classic pasta recipe with a rich tomato base and creamy buffalo mozzarella is a favourite in our household. It’s simply a richer saltier vegetarian fettuccine bolognese with delicious mozzarella and crispy rosemary. This meal is full of little delicious lentils which is timely as 2016 has been deemed ‘the year of the pulse’ for many good reasons. 

Vegetarian fettuccini Bolognase - Dancing Through Sunday 

Do you have a childhood favourite recipe? Bec x

Rich fettuccini bolognese with buffalo mozzarella
A rich salty tomato sauce with olives and tomato covering tender fettuccini topped with buffalo mozarella and crispy rosemary
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Ingredients
  1. 100g kalamata olives
  2. 400g lentils
  3. 2 sprigs rosemary
  4. 2 cloves garlic, crushed
  5. Β½ cup red wine
  6. Β½ teaspoon dried chilli flakes (optional)
  7. 400g diced tomatoes
  8. tablespoon tomato paste
  9. 2 tablespoons brown sugar
  10. handful cherry tomatoes
  11. 200g buffalo mozzarella
  12. 200g fettuccini
  13. 2 tbsp olive oil
Instructions
  1. Place the kalamata olives in a food processor and process until finely chopped. Add half the lentils and lightly pulse until combined. Set aside.
  2. Heat the oil in a large frying pan over high heat. Add the rosemary and cook for 30 seconds or until crispy. Remove and set aside
  3. Add the kalamata olives, all the lentils, cherry tomatoes, chilli, garlic to the pan and cook, stirring for 3-4 minutes.
  4. Add the wine and cook for 1 minutes, then add the tin of tomato, tomato paste and sugar and bring pan to a simmer.
  5. Reduce the heat to medium and cover with a lid. Cook for 7-8 minutes or until the liquid has slightly reduced.
  6. Whilst the sauce is simmering, cook the pasta in a large saucepan of salted boiling water according to packet instructions. When al dente, drain but reserve ΒΌ a cup of the cooking water.
  7. Add the cooking water to the sauce and stir to combine. Top the pasta with the sauce, ripped mozzarella, crispy rosemary and pepper to serve.
Adapted from Donna Hay
Adapted from Donna Hay
DTS http://www.dancingthroughsunday.com.au/

(20) Comments

  1. Denise Snooks says:

    What is best, Lentils from a can or the ones you have to soak?

    1. I find coles lentils from a can perfect, just give them a rinse in a colander πŸ™‚ Lentils you have to cook and socka yourself are often a little harder, still tasty but canned are easy to speed up the meal πŸ™‚

  2. Denise Snooks says:

    This looks devine, I’m making this!

  3. Oh i LOVE lentils.
    My hubby makes a lentil soup and it is the bomb. This would be no different, full of flavour and the rich tomatoey goodness.
    How devine.
    What a tasty alternative to the mince version. LOVE IT! xx

  4. I never thought I would stray away from my beef Bolognese recipe, but damn this looks and sounds delicious!

  5. Love you take on spag bog! sounds so tasty. it was the first meal I learnt to cook too and was my favourite

  6. Oh man, you have me SERIOUSLY craving pasta right now. This meal looks gorgeous Bec! And I love buffalo mozzarella!

  7. I’m drooling. If it wasn’t so hot here at the moment I would be cooking that up but I’m pinning it for when it gets cooler because that is definitely my kind of meal. Thanks so much for linking up to YWF too. x

  8. Yum – this would definitely go down well in my household. We eat a lot of pulses πŸ™‚

  9. haha 2016 is the year of the pulse for me too! Definitely needed for cooking on a budget. Love how quick your bolognese is here too, and how you process the olives at the start – will be giving it a go for sure. A childhood fave of mine was always chocolate self-saucing puddings – still can’t go past it for a quick dessert!

  10. Yummy yummy! Lentil bolognaise is by far my favourite pasta dish, and the addition of rosemary and buffalo mozzarella in your version sounds divine! This is giving me some MAJOR carby cravings right now…. πŸ˜›

    1. I feel like my life is just one whole carb craving hehe.

  11. This looks and sounds amazing. Olive tapenade (effectively) in a pasta sauce is inspired. Very clever.

    1. I was seriously craving salty salt!

  12. This looks so good Bec! I’m not a vegetarian but I always appreciate hearty meals like this for when I cook for my vegetarian friends. It’s nice to have a break from the meat sometimes and then I hope along to your blog and find myself inspired!

    1. Yes its a really hearty tasty comforting meal that I am sure your veggie guests would love!

  13. Ohhh this looks seriously good. The addition of olives into the bolognese mixture is genius! Really have to try making this, as bolognese is one of the only meat dishes that I cook and I can’t imagine this recipe being any less delicious! A childhood favourite of mine is my mum’s Yorkshire puddings! x

    1. Oh yum yorkshire puddings are the best – something I have never tried myself. Yes I forgot about spaghetti bolognese for years when I became vegetarian then one day all of a sudden my brain went ‘lentils – of course!’

  14. Lovely lentils they look just as tasty as any meat bolognese.

    1. They do indeed! With all the rich tomato sauce who would even know! x

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