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.