Looking for a tasty midweek dinner option? Try cooking up our Veggie Bolognese with Tagliatelle in just 20 minutes for a balanced and tasty dinnertime.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Italian Style Herbs
Finely Chopped Tomatoes with Basil
Grated Hard Italian Style Cheese(ContainsMilk, Egg)
Red Wine Stock Paste(ContainsSulphites)
Flat Leaf Parsley
a) Slice the mushrooms. Drain and rinse the lentils in a sieve. b) Roughly chop the parsley (stalks and all).
a) Heat a splash of oil in a large saucepan over high heat. b) When hot, add the mushrooms and cook until browned 3-4 mins.
a) Fill another large saucepan with the boiled water from your kettle and put on high heat. b) Add a pinch of salt and the wheat Tagliatelle. Stir and cook for 12 mins. c) After 10 mins, stir in the spinach and submerge to wilt. Drain into a colander when cooked.
a) Add the Italian style herbs and the lentils to the mushrooms. b) Cook for a 1 minute, then pour in the chopped tomatoes and water (see ingredients for amount). c) Stir in and dissolve the stock pot and simmer for 8-10 mins.
a) Meanwhile, roughly chop the walnuts. In a small bowl, mix the walnuts with the parsley, half the Italian style grated hard cheese and a glug of olive oil.
a) Season the Tagliatelle with salt and pepper and share between your bowls. b) Spoon the lentil sauce on top. Finish with dollops of the parsley/nut mixture and a final sprinkling of remaining cheese. Enjoy!