Lentil Bolognese Stuffed Shells (Instant Pot Recipe🙃) How do you typically eat Bolognese? I added my thickkk & flavorful sauce to pasta shells 🤤& well it was gone in the blink of an eye!! I truly love this sauce, not only is it delicious & versatile but making this is hands off & super quick unlike traditional Bolognese recipes- thank to my pressure cooker. And yess its VEGAN!!!! And if you give it a try- be sure to tag your creations so I can share on my stories & maybe you could send me some cause I got no leftovers over here 😂🙌🏼🙌🏼🙌🏼🙌🏼What you need: 2 tbl olive oil, 1 medium onion finely diced, 1 cup carrots finely diced, 1 cup celery finely diced, 2 cloves garlic minced, 2 tbl tomato paste, 1 1/2 cup green/brown lentils, 1/2 cup red wine vinegar, 28 oz crushed tomatoes, 2 cups of water, handful of fresh parsley, 1/2 cup cashew cream/non dairy milk blended with 1 tbl white miso paste (miso paste optional but recommended for extra umami flavor)
1️⃣On “sauté” function heat oil, then add onions/carrots/celery, salt/pepper. Heat till tender 6-8 min
2️⃣Add garlic & tomato paste, mix, cook 2 min until paste becomes darker
4️⃣ Add red wine vinegar to deglaze pot & scrape to get all the brown bits at the bottom, add lentils, mix.
5️⃣ Add tomatoes, water, parsley. Press the “off” button to stop the sauté function. Secure the lid, then turn the knob at the top to the “sealing” position. Press the “manual” button, then adjust the time to cook at high pressure for 20 min. After 20 min “quick release” the pressure by using an oven mitt to turn the knob to “vent” position. Steam will release. It may take a couple of minutes for steam to completely vent.Then you can easily open the lid.
6️⃣ Add cream & miso blend, nutmeg, & add more fresh parsley if desired. Stir. Adjust seasonings. Serve with your favorite pasta, use as a lasagna filling, or pasta shell filling as pictured here 💚Enjoy!!