Veggie Rigatoni Bolognaise
with Pepper and Olives
- Sulphites
- Milk
- Egg
- May contain traces of allergens
- Celery
.
Ingredients
25
Sun-Dried Tomato Paste
½
Dried Italian Herbs
125
Baby Plum Tomatoes
30
Olives
1
Echalion Shallot
28
Red Wine Stock Paste
(Contains: Sulphites)
200
Rigatoni Pasta
2
Garlic Clove
1
Flat Leaf Parsley
1
Bell Pepper
(May contain traces of: Celery)
1
Lentils
40
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
1
Finely Chopped Tomatoes with Basil
Not included in your delivery
1.5
Olive Oil for the Salsa
50
Water
Nutrition Values
Utensils
Instructions
Preheat your oven to 200°C. Halve the pepper and discard the core and seeds. Slice into thin strips. Pop the pepper pieces onto a large baking tray, drizzle with oil. Toss to coat then spread out and roast on the top shelf of your oven until tender and slightly charred, 15-20 mins, turning halfway. Once cooked, remove from your oven and set aside.
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 paste, 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 pepper 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.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the rich, flavourful sauce; some found the herbs overpowering or wanted more depth.
- Ease of prep: Reviewers appreciated the straightforward recipe, though a few noted it took longer than expected.
- Suggestions: Consider reducing lentils, adding extra garlic or chilli for more punch, and incorporating the salsa into the sauce.
- Portions: Generous servings often provided leftovers for lunch; some found it too much for two people.
- Texture: The lentils added a hearty, meaty texture that most enjoyed, though a few found it unusual with pasta.
