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Lentil Bolognese

with cherry tomato ragu and orecchiette pasta

Ready in around 25 mins

RECIPE FACT:
Bologna is the home to the world's oldest university, the University of Bologna, which was established in 1088 AD and continues to operate today, earning the city the nickname "La Dotta" (The Scholar)
Nutritional Info:
  • Energy: 3,051kJ (729kcal)
  • Protein: 35g
  • Carbohydate: 94g
  • Sugars: 15g
  • Fat, total:20g
  • Saturated:6g
  • Sodium:917mg
  • Contains:Cashews, Gluten, Milk, Sulphites, Walnuts, Wheat
Serving Amount:
Serves 2 people
Cooking Instructions:
  • 1. TO COOK THE PASTA:

    Add water from the jug to a medium pot. Once the water is at a rapid boil, add the orecchiette pasta and cook for 6-7 mins. Then drain well and drizzle with some oil to keep from sticking.

  • 2. TO PREPARE THE VEGETABLES:

    Finley slice the red onion, cut the mushrooms into quarters. Cut the the cherry tomatoes in half and set aside separately.

  • 3. TO PREPARE BOLOGNESE:

    Place a pot over medium heat with a drizzle of oil. Add the sliced onion and mushrooms, season with salt and pepper and cook for 2–3 mins until softened. Add 1 cup of hot water, the Parmesan and walnut seasoning stir to combine. Add the cherry tomato ragu and steamed Puy lentils. Bring to a gentle boil, then reduce the heat and simmer for 6–8 mins, stirring occasionally. Add the pasta and stir to combine until glossy.

  • TO SERVE:

    Divide Bolognese between bowls, add cherry tomatoes and rocket then a dollop of basil ricotta.

Ingredients In your box:
  • 1 sachet of parmesan and walnut seasoning
  • 1 pot of basil ricotta
  • 1 pot of cherry tomato ragu
  • 1 pack of rocket
  • 1 bag of mushrooms
  • 1 red onion
  • 1 sachet of orecchiette pasta
  • 1 pot of steamed puy lentils
  • 1 bag of cherry tomatoes

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