HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconLentil Tagliatelle 'Bolognaise'
Lentil Tagliatelle 'Bolognaise'

Lentil Tagliatelle 'Bolognaise'

with Homemade Minty Pesto

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In this veggie 'bolognaise' recipe you will learn how to make your own pesto. However this is no traditional pesto made with pistachio and mint it has a beautiful fresh flavour. The 'bolognaise' is quite special too, bursting with veggies so you will pack in 5 of your 5 a day!

Allergens:CelerySulphitesNutsMilkEggCereals containing Gluten

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 Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


2 unit(s)

Garlic Clove

1 unit(s)

Red Pepper

1 unit(s)


1 bunch(es)


50 grams

Red Split Lentils

1 tin(s)

Chopped Tomatoes

1 unit(s)

Vegetable Stock Pot

(ContainsCelery, Sulphites)

25 grams



40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

1 punnet(s)

Button Mushrooms

250 grams

Wholewheat Tagliatelle

(ContainsCereals containing Gluten)

Not included in your delivery

2 tbsp

Olive Oil

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)3276 kJ
Energy (kcal)783 kcal
Fat29.0 g
of which saturates6.0 g
Carbohydrate96 g
of which sugars17.0 g
Protein31 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Instructionsarrow up iconarrow up icon
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Cut the onion in half through the root, peel and chop into roughly 1cm pieces. Peel and grate the garlic (or use a garlic press if you have one). Remove the core from the red pepper, cut into slices about 1cm wide and then chop into 1cm cubes. Cut the top and bottom off the carrot, peel and cut into strips lengthways, then chop into ½cm pieces (if you can get them that small!). Pull the mint leaves off their stalks (discard the stalks) and chop the leaves as finely as you can.


Put a large frying pan on medium heat with a splash of oil and add your onion.Cook for 5 mins until soft, then add your pepper and carrot. Cook for another 5 mins then add three-quarters of your garlic. Cook for another minute then add the lentils and chopped tomatoes. Refill the tin(s) three-quarters with water and add that in too.


Stir in the vegetable stock pot making sure it has dissolved, then leave your bolognaise to simmer for 10-15 mins until your sauce has reduced and your lentils are soft. Tip: Remember to stir from time to time to stop it catching! Once cooked, remove from the heat and pop a lid on. Leave to the side until everything else is ready.


Put a large pot of water on to boil with a good pinch of salt. Put another frying pan on medium heat and add the pistachios. Dry-fry for 3 mins then remove to a chopping board (don't wash the pan, we'll use it later). Chop your pistachios leaving some large and some small pieces. Tip: Alternatively pop them in a freezer bag and bash them with a frying pan or a rolling pin, but make sure they have cooled down first!


Put your pistachios in a bowl and add your mint and the hard Italian cheese. Pour in the olive oil (amount specified in the ingredient list), a pinch of salt, a good grind of black pepper and mix everything together. Your minty pesto is ready!


Add a good splash of oil to the now empty frying pan on medium heat, once hot, add the mushrooms along a good pinch of salt and a grind of black pepper. Cook for 8 mins, stirring occasionally until your mushrooms are slightly brown, then add your remaining garlic and cook for 30 seconds. Meanwhile, put the tagliatelle in the pot of boiling water and cook for 6-7 mins until 'al dente'. Tip: ‘Al dente’ simply means the pasta is cooked through but has a tiny bit of firmness left in the middle. When your pasta is cooked, drain it in a colander.


Once your mushrooms are brown and your garlic has cooked for 30 seconds, remove from the heat and stir in half your minty pesto. Tip: The hard Italian cheese in the pesto will melt slightly. Serve your pasta in bowls with your bolognaise, your mushrooms and a spoonful of your remaining pesto. Enjoy!