500g (8 large) Portabella Mushrooms, cleaned, cut into 1cm cubes
1 bunch oregano, trussed
400g can lentils, rinsed and drained
800g pasta sauce
350g casarecce pasta
Salt and pepper, to season
Finely grated parmesan, to serve
1Heat 1 tbs oil in a large saucepan over medium heat. Cook the carrot and celery for 6-8 minutes or until softened. Remove and set aside. Increase the heat to medium-high, then add the mushrooms and cook for 5 minutes or until golden. Return the vegetables to the pan with the oregano and season with salt and pepper. Stir in the lentils and pasta sauce and bring to a simmer, then reduce heat to a medium. Cook for a further 5 minutes to allow flavours to infuse and sauce to thicken. Keep warm.
2Meanwhile, bring a large saucepan of salted water to the boil. Cook the pasta according to packet instructions, then drain and add to the Bolognese sauce, tossing well to combine.
3Divide the pasta among bowls and scatter over parmesan to serve.