Lentil Rigatoni Bolognese

Lentil Rigatoni Bolognese

with Aubergine and Olives and a Rosemary Crumb

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Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


30 grams

Black Olives

125 grams

Baby Plum Tomatoes

1 bag(s)

Flat Leaf Parsley

½ bunch(es)


1 unit(s)

Echalion Shallot

2 clove


1 pack(s)


200 grams

Wheat Rigatoni Pasta


25 grams

Panko Breadcrumbs


½ pot(s)

Italian Herbs

1 sachet

Sundried Tomatoes

1 pack(s)

Finely Chopped Tomatoes with Basil

1 sachet

Red Wine Stock


Not included in your delivery

50 milliliter(s)


1 tbsp

Olive Oil for the Salsa

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3393 kJ
Energy (kcal)811 kcal
Fat14.0 g
of which saturates2.0 g
Carbohydrate131 g
of which sugars28.0 g
Dietary Fiber9 g
Protein29 g
Cholesterol0 mg
Salt6.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Garlic Press
Frying Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Trim the aubergine then halve lengthways . Chop each half into 4 long strips then chop widthways into roughly 1cm pieces. Pop the aubergine pieces onto a large baking tray (you may need to spread across two trays), drizzle with oil. Toss to coat then spread out and roast on the top shelf of your oven until soft and golden, 20-25 mins, turning halfway.


Meanwhile bring a saucepan of water up to the boil with 0.5 tsp salt for the pasta. Chop the olives into small pieces. Quarter the baby plum tomatoes. Roughly chop the parsley (stalks and all). Pick the rosemary leaves from their stalks and roughly chop (discard the stalks). Halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press). Drain and rinse the lentils in a sieve. When boiling, add the rigatoni and cook until tender, 12 mins. Once cooked, drain in a colander, pop back in the pan, drizzle with oil and stir through to stop it sticking together.


While the pasta cooks, heat a drizzle of oil in a frying pan on medium high heat. Once the oil is hot, add the rosemary and breadcrumbs. Season with salt and pepper and cook, stirring regularly, until lightly toasted, 3-4 mins. TIP: Watch it like a hawk as they can burn easily. Once cooked, remove the toasted crumbs to a bowl and set aside.


Pop your pan back on medium high heat and add a drizzle of oil (no need to wash). Add the shallot to the pan and fry until softened, 3-4 mins. Add in the garlic, Italian herbs, sundried tomato paste and a pinch of sugar, stir through and cook for 1 minute. Pour the chopped tomatoes with basil, red wine stock paste, lentils and water (see ingredients for amount) into the shallot pan, bring to the boil, stir to dissolve the stock pot. Simmer until starting to thicken, 5-6 mins.


Meanwhile, put the olives, half the plum tomatoes and half the parsley in a small bowl along with the olive oil (see ingredients for amount). Season with pepper and stir together.


Add the remaining plum tomatoes and roasted aubergine to the sauce. Stir together and simmer for a further 3-4 mins, then taste and add salt and pepper if you feel it needs it. Add the drained pasta and remaining parsley to the sauce and stir to combine. Divide among plates and top with a spoonful of salsa and the rosemary crumb.