I’ve been eating A LOT of pasta lately, and I’m constantly looking at ways to change it up and make it more exciting (it’s so easy to get stuck in a pasta rut). Enter the English classic, bolognese (ok, it’s technically Italian but I’ve only ever seen it in the UK). I have to admit, until this summer I had never even tried bolognese. Not once. I don’t think it’s popular in America… maybe it is, but under a different name? It was a completely new concept to me when I first moved to the UK and if I’m being totally honest, it sounded disgusting. Chunks of carrot cooked in a tomato sauce with minced meat? Pass. That said, a vegan version that includes some of my favourite things like lentils, courgette, mushrooms and… ok, a little carrot… that sounds divine. I was tempted to call this “lentil pasta” rather than bolognese, but I chose the latter because it is more common and people know what they’re getting. What I love about this recipe is that because everything is either shredded or minced, the veggies all cook down really nicely so you almost don’t even realise just how full of […]