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Italian Recipes

Veggie Lentil Bolognese

Veggie Lentil Bolognese

Veggie Lentil Bolognese

with Tagliatelle and Spinach

Recipe Development TeamPublished on April 16, 2019

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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.

Allergens:

Sulphites

•Nuts

•Milk

•Egg

The quantities provided above are averages only.

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 war 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.

Total15 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

200

Tagliatelle

½

Dried Italian Herbs

28

Red Wine Stock Paste

(Contains: Sulphites)

150

Chestnut Mushrooms

1

Flat Leaf Parsley

20

Walnuts

(Contains: Nuts May contain traces of: Peanut, Sesame, Nuts)

1

Lentils

40

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

125

Baby Spinach

1

Finely Chopped Tomatoes with Basil

Not included in your delivery

100

Water

Nutritional information

Energy (kcal)690 kcal

Energy (kJ)2887 kJ

Fat14 g

of which saturates5 g

Carbohydrate101 g

of which sugars18 g

Protein33 g

Salt5 g

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

Cooking Instructions and Tips

1

a) Slice the mushrooms. Drain and rinse the lentils in a sieve. b) Roughly chop the parsley (stalks and all).

2

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.

3

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.

4

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.

5

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.

6

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!

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