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Lentil Rigatoni Bolognese

Lentil Rigatoni Bolognese

with Mushrooms and Olives and a Rosemary Crumb

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Allergens:Cereals containing GlutenSulphites

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

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

150 grams

Closed Cup Mushrooms

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)

Brown Lentils

200 grams

Wheat Rigatoni Pasta

(ContainsCereals containing Gluten)

25 grams

Panko Breadcrumbs

(ContainsCereals containing Gluten)

½ pot(s)

Italian Style Herbs

1 sachet

Sundried Tomatoes

1 pack(s)

Finely Chopped Tomatoes with Basil

1 sachet

Red Wine Stock Paste


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)3281 kJ
Energy (kcal)784 kcal
Fat14.0 g
of which saturates2.0 g
Carbohydrate126 g
of which sugars24.0 g
Protein28 g
Salt4.84 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Garlic Press
Frying Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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Bring a saucepan of water up to the boil with 0.5 tsp salt for the pasta. Chop the olives into small pieces. Thinly slice the mushrooms, 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 the water is 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 mushrooms, season with salt and pepper and stir fry until golden brown, 3-4 mins. Add the shallot to the pan with the mushrooms 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 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.