Vegetarian Bolognese with Lentils & Shaved Parmesan
  • Prep time: 25 minutes
  • Calories: 480
We don't think you'll even miss the meat in this Bolognese. It's packed with veg and lentils - high in protein, iron and fibre. For those who can be a little fussy, you can blitz your vegetables and 'hide' them in the sauce and they'll be none the wiser. Healthy, mid-week meal, done right!
  • 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
  • 14 Cup of Parmesan (Shaved)
  • 2 Tbsp of Tomato Paste

Prepare Ingredients:

Medium dice the capsicum, carrot and celery. Small dice 34 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 12 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!