Velvety lentil Bolognese, creamy burrata and crisp garlic pangrattato turn pappardelle into a richly satisfying vegetarian pasta dish.
This is a pasta built on contrast: earthy lentils and mushrooms give the sauce depth, while Mutti Passata and Polpa bring smoothness, texture and vibrant tomato flavour. Torn burrata adds a cool, creamy richness and garlicky pangrattato delivers the final crunch, making every forkful feel generous, layered and a little unexpected.
1
Add onion, carrot, celery and garlic to a food processor until finely chopped (but not a paste).
2
Heat 1 1⁄2 tablespoons of olive oil in a saucepan over medium heat. Add onion mixture and bay leaves. Season. Cook, stirring, for 6 minutes or until soft. Transfer to a bowl.
3
Meanwhile, process mushrooms in food processor until finely chopped (but not a paste). Heat remaining oil in pan over high heat. Cook mushrooms, stirring, for 3 minutes or until soft.
4
Stir onion mixture and lentils into mushroom. Stir in tomato, stock and pasta sauce. Reduce heat to low. Cook, covered, stirring occasionally, for 45 minutes or until lentils are tender. Season.
5
While the lentils are cooking, cook pasta in a large saucepan of boiling salted water until al dente. Drain.
6
Top spaghetti with Bolognese and sprinkle with pecorino and parsley.
