fbpx

Bolognese VegMeUp (GFO)

PLEASE MAKE SURE YOU WASH THE FRESH FRUIT, VEGETABLES AND HERBS BEFORE YOU START.

COOKING TIME
20 Mins

DIFFICULTY

INGREDIENTS 2p 4p
Penne 180 gr 360 gr
Onion 1 2
Garlic 1 2
Carrot 1 2
Diced tomato 400 gr 800 gr
Green lentils 400 gr 800 gr
Spinach 1 handful 2 handfuls
Italian herbs 1 tsp 2 tsp
Nutritional yeast 1 tbsp 2 tbsp
*Oil 2 tbsp 3 tbsp

* PRODUCTS ARE PANTRY ITEMS AND ARE NOT INCLUDED IN THE BOX NEITHER ARE SALT AND PEPPER

  Nutrition per 100 Grams

  Energy 694Kj
  Protein 7.4g
  Fat, Total 1.2g
  –  Saturated 0.2g
  Carbohydrates 27.2g
  – Sugars 1.8g
  Sodium 85g
  Allergens Wheat

TOOLS: Saucepans, strainer, wooden spoon/spatula

METHOD

1

COOK                                 

Bring salted water to the boil in a large saucepan ● add pasta and cook al dente (slightly firm in the middle) for around 7-8 minutes ● drain and drizzle with 1 tbsp of olive oil to prevent the pasta from sticking

2

PREP                                    

Dice onion and finely chop garlic ● dice carrot into ½cm cubes ● drain and rinse green lentils

3

COOK                                  

Heat saucepan with 1 (2) tbsp of oil on medium heat ● add onion and cook for 3 minutes ● add garlic and carrot and cook for a further 2 minutes ● add the diced tomato and Italian herbs ● bring to the boil then turn to simmer

4

FISNISH SAUCE                 

After 4-5 minutes of simmering add the lentils ● cook for 3 more minutes and season the sauce with salt and pepper

5

SERVE & WILT                     

Remove sauce from heat and mix with the spinach leaves ● let the spinach wilt in the sauce by stirring it through ● add pasta to the sauce and mix gently ● place pasta and sauce in a bowl ● sprinkle pasta with nutritional yeast

Attention customers with food allergies. Our products may contain traces of allergens, such as wheat, soybeans, tree nuts, peanuts, or wheat.