Veggie Lentil Bolognese
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Veggie Lentil Bolognese

Veggie Lentil Bolognese

with Tagliatelle and Spinach

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

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.

Preparation Time15 minutes
Cooking time15 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 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

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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.

Instructions

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!