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Veggie Rigatoni Bolognaise

Veggie Rigatoni Bolognaise

with Aubergine and Olives

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This super speedy lentil bolognese is perfect for a midweek meal. The combination of Italian-style herbs, aubergine and black olives give the dish the rich flavour of bolognese. Our chefs have also included red wine stock to really amp up the flavour. Quick to make and even quicker to eat, this dish will be a winner with everyone around the table.

Allergens:Cereals containing GlutenSulphitesMilkEgg

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

1 unit(s)


30 grams

Black Olives

1 punnet(s)

Baby Plum Tomatoes

1 bag(s)

Flat Leaf Parsley

1 unit(s)

Echalion Shallot

2 clove


1 pack(s)

Brown Lentils

200 grams

Wheat Rigatoni Pasta

(ContainsCereals containing Gluten)

½ pot(s)

Italian Style Herbs

1 sachet

Sundried Tomatoes

1 pack(s)

Chopped Tomatoes

1 pot(s)

Red Wine Stock Paste


1 bag(s)

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

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)3531 kJ
Energy (kcal)844 kcal
Fat20.0 g
of which saturates6.0 g
Carbohydrate120 g
of which sugars26.0 g
Protein34 g
Salt6.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Trim the aubergine then halve lengthways . Chop each half into 4 long strips then chop widthways into roughly 1cm pieces. Pop the aubergine pieces onto a large baking tray (you may need to spread across two trays), drizzle with oil. Toss to coat then spread out and roast on the top shelf of your oven until soft and golden, 20-25 mins, turning halfway.


Meanwhile bring a saucepan of water up to the boil with 0.5 tsp salt for the pasta. Chop the olives into small pieces. Quarter the baby plum tomatoes. Roughly chop the parsley (stalks and all). 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 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. Add the shallot to the pan 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 pot, 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 and roasted aubergine 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 sprinkle of hard Italian cheese and a spoonful of salsa.