Vegetarian Bolognese with Lentils & Shaved Parmesan
- Prep time: 25 minutes
- Calories: 480
- 1 250g Pack of Tagliatelle No.82
- 1 of Carrot
- 1 Stalk of Celery
- 1 of Red Capsicum (Small)
- 1 400g Pack of Lentils
- 1 350g Pack of Sugo Basilico
- 1 of Brown Onion
- 2 of Garlic Clove
- 1⁄4 Cup of Parmesan (Shaved)
- 2 Tbsp of Tomato Paste
Prepare Ingredients:Medium dice the capsicum, carrot and celery. Small dice 3⁄4 of the onion (you will have some leftover). Peel and mince the garlic. Heat a medium pot of salted water to boiling on high (for cooking the pasta in step 3). Rinse and drain 1⁄2 the tin of lentils (there will be some leftover - you can add to a salad or soup).
Start Bolognese:Heat oil in a pot over medium heat. Add onion, carrot and celery and a pinch of salt and cook for 5 minutes until starting to soften, stirring frequently. Add tomato paste, capsicum and garlic and continue to cook a further 2 minutes.
Cook Pasta:Add the pasta to the pot of boiling water and cook 6 minutes, or until al dente. Drain well and drizzle lightly with olive oil to prevent the pasta from sticking.
Finish Sauce:Meanwhile add Sugo Basilico and drained lentils to the vegetables. Taste and adjust seasoning if necessary. Reduce heat and simmer for 10 minutes until soft.
You Plate It:Divide the pasta between bowls and top with Bolognese sauce. Garnish with parmesan and enjoy!