eCook Meal
Very Veggie Bolognese
with nutritional yeast, fresh basil & linguine pasta
Our veggie version of a classic dish, with the same beloved rich tomato flavour! A hearty base of lentils, twirls of linguine, and sprinklings of nutritional yeast, are gonna get your taste buds dancing the boogie!
Serving guide
Choose your portion size.
FRY THE VEG
Boil the kettle. Place a deep saucepan over a medium-high heat with a drizzle of oil. When hot, fry the diced Onion and grated Carrot for 5-6 minutes until softened, shifting occasionally. Pour in the red wine and leave to simmer for about 1-2 minutes, until almost all evaporated.
LUSCIOUS ‘BOLOGNESE’ SAUCE
When the wine has evaporated, mix in the grated Garlic, Provençal rub, and the tomato paste. Fry for 1-2 minutes until fragrant, shifting constantly. Stir in the cooked chopped tomato, drained Lentils, and 100ml of boiling water. Bring to the boil, then reduce to a low-medium heat. Simmer for 15-20 minutes until reduced and sticky, stirring occasionally.
BOIL THE PASTA
Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving a cup of pasta water, and toss through some olive oil to prevent sticking.
ALMOST THERE
If the sauce is too thick on completion, loosen by mixing in the reserved pasta water in 10ml increments until the desired consistency. Season to taste with salt, pepper, and a sweetener of choice. On completion, remove the pan from the heat.
COMFORT IS SERVED!
Dish up a generous bowl of pasta and smother in sticky lentil bolognese. Sprinkle over the nutritional yeast and garnish with the chopped basil. Scrumptious, Chef!
FRY THE VEG
Boil the kettle. Place a deep saucepan over a medium-high heat with a drizzle of oil. When hot, fry the diced Onion and grated Carrot for 6-8 minutes until softened, shifting occasionally. Pour in the red wine and leave to simmer for about 1-2 minutes, until almost all evaporated.
LUSCIOUS ‘BOLOGNESE’ SAUCE
When the wine has evaporated, mix in the grated Garlic, Provençal rub, and the tomato paste. Fry for 1-2 minutes until fragrant, shifting constantly. Stir in the cooked chopped tomato, drained Lentils, and 200ml of boiling water. Bring to the boil, then reduce to a low-medium heat. Simmer for 20-25 minutes until reduced and sticky, stirring occasionally.
BOIL THE PASTA
Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving a cup of pasta water, and toss through some olive oil to prevent sticking.
ALMOST THERE
If the sauce is too thick on completion, loosen by mixing in the reserved pasta water in 10ml increments until the desired consistency. Season to taste with salt, pepper, and a sweetener of choice. On completion, remove the pan from the heat.
COMFORT IS SERVED!
Dish up a generous bowl of pasta and smother in sticky lentil bolognese. Sprinkle over the nutritional yeast and garnish with the chopped basil. Scrumptious, Chef!
FRY THE VEG
Boil the kettle. Place a deep saucepan over a medium-high heat with a drizzle of oil. When hot, fry the diced Onion and grated Carrot for 8-10 minutes until softened, shifting occasionally. Pour in the red wine and leave to simmer for about 1-2 minutes, until almost all evaporated.
LUSCIOUS ‘BOLOGNESE’ SAUCE
When the wine has evaporated, mix in the grated Garlic, Provençal rub, and the tomato paste. Fry for 2-3 minutes until fragrant, shifting constantly. Stir in the cooked chopped tomato, drained Lentils, and 250ml of boiling water. Bring to the boil, then reduce to a low-medium heat. Simmer for 25-30 minutes until reduced and sticky, stirring occasionally.
BOIL THE PASTA
Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving a cup of pasta water, and toss through some olive oil to prevent sticking.
ALMOST THERE
If the sauce is too thick on completion, loosen by mixing in the reserved pasta water in 10ml increments until the desired consistency. Season to taste with salt, pepper, and a sweetener of choice. On completion, remove the pan from the heat.
COMFORT IS SERVED!
Dish up a generous bowl of pasta and smother in sticky lentil bolognese. Sprinkle over the nutritional yeast and garnish with the chopped basil. Scrumptious, Chef!
FRY THE VEG
Boil the kettle. Place a deep saucepan over a medium-high heat with a drizzle of oil. When hot, fry the diced Onion and grated Carrot for 8-10 minutes until softened, shifting occasionally. Pour in the red wine and leave to simmer for about 1-2 minutes, until almost all evaporated.
LUSCIOUS ‘BOLOGNESE’ SAUCE
When the wine has evaporated, mix in the grated Garlic, Provençal rub, and the tomato paste. Fry for 2-3 minutes until fragrant, shifting constantly. Stir in the cooked chopped tomato, drained Lentils, and 300ml of boiling water. Bring to the boil, then reduce to a low-medium heat. Simmer for 25-30 minutes until reduced and sticky, stirring occasionally.
BOIL THE PASTA
Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving a cup of pasta water, and toss through some olive oil to prevent sticking.
ALMOST THERE
If the sauce is too thick on completion, loosen by mixing in the reserved pasta water in 10ml increments until the desired consistency. Season to taste with salt, pepper, and a sweetener of choice. On completion, remove the pan from the heat.
COMFORT IS SERVED!
Dish up a generous bowl of pasta and smother in sticky lentil bolognese. Sprinkle over the nutritional yeast and garnish with the chopped basil. Scrumptious, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R246.31
for 4 servings · R61.58 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Red Wine needs 125 mlRed Wine Vinegar 250 ml 250 ml at R44.99 · 50% of packR22.50
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Nutritional Yeast needs 40 mlNutritional Yeast Flakes 100 g R89.99 · whole pack (size can't be divided)R89.99
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Fresh Basil needs 10 gSouth African Feta Cheese with Sun-Dried Tomato & Basil 400 g 400 g at R74.99 · 3% of packR1.87
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Cooked Chopped Tomato needs 800 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 53% of packR24.00
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Carrot needs 480 gBulk Large Carrots 3 kg 3 kg at R45.00 · 16% of packR7.20
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Linguine Pasta needs 400 gLinguine Pasta 500 g 500 g at R22.99 · 80% of packR18.39
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Lentils needs 480 gLentil & Barley Soup Mix 600 g 600 g at R42.99 · 80% of packR34.39
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Tomato Paste needs 40 mlChilli Tomato Paste 70 g R17.99 · whole pack (size can't be divided)R17.99
Not in the Woolies basket — source these elsewhere:
- NOMU Provençal Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Very Veggie Bolognese?
The preparation time for Very Veggie Bolognese with nutritional yeast, fresh basil & linguine pasta is between 20 and 35 minutes.
What is the total time required to make Very Veggie Bolognese with nutritional yeast, fresh basil & linguine pasta?
The total time required to make Very Veggie Bolognese with nutritional yeast, fresh basil & linguine pasta is between 35 and 50 minutes.
How many servings does Very Veggie Bolognese provide?
4 servings
What are the main ingredients in Very Veggie Bolognese?
Carrot, Fresh Basil, Garlic, Lentils, Linguine Pasta, NOMU Provençal Rub, Nutritional Yeast, Onion, Red Wine, Tomato, Tomato Paste
What is the nutritional information of Very Veggie Bolognese?
Calories: 874, Carbs: 163 grams, Fat: grams, Protein: 42.9 grams, Sugar: 29.2 grams, Salt: 649 grams
How do I prepare Very Veggie Bolognese?
FRY THE VEG: Boil the kettle. Place a deep saucepan over a medium-high heat with a drizzle of oil. When hot, fry the diced onion and grated carrot for 6-8 minutes until softened, shifting occasionally. Pour in the red wine and leave to simmer for about 1-2 minutes, until almost all evaporated. ALMOST THERE: If the sauce is too thick on completion, loosen by mixing in the reserved pasta water in 10ml increments until the desired consistency. Season to taste with salt, pepper, and a sweetener of choice. On completion, remove the pan from the heat. COMFORT IS SERVED!: Dish up a generous bowl of pasta and smother in sticky lentil bolognese. Sprinkle over the nutritional yeast and garnish with the chopped basil. Scrumptious, Chef! BOIL THE PASTA: Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving a cup of pasta water, and toss through some olive oil to prevent sticking. LUSCIOUS ‘BOLOGNESE’ SAUCE: When the wine has evaporated, mix in the grated garlic, Provençal rub, and the tomato paste. Fry for 1-2 minutes until fragrant, shifting constantly. Stir in the cooked chopped tomato, drained lentils, and 200ml of boiling water. Bring to the boil, then reduce to a low-medium heat. Simmer for 20-25 minutes until reduced and sticky, stirring occasionally.
What should be prepared from my kitchen to make Very Veggie Bolognese?
Carrot, Fresh Basil, Garlic, Lentils, Linguine Pasta, NOMU Provençal Rub, Nutritional Yeast, Onion, Red Wine, Tomato, Tomato Paste
How many calories does Very Veggie Bolognese have?
874 calories
How much fat content does Very Veggie Bolognese have?
grams