Groovy Lentil Bolognese

Name: Groovy Lentil Bolognese
Prep time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: Carrot; Cashew Nut Cheese; Cashew Nut Cream Cheese; Fresh Basil; Fresh Chilli; Fresh Chillies; Fusili Pasta; Garlic Clove; Garlic Cloves; NOMU Provençal Rub; Onion; Onions; Tinned Lentils; Tomato Passata; Vegetable Stock; White Wine

Our veggie version of a classic – with the same beloved sticky texture and rich, tomatoey flavour. A hearty base of lentils, twirls of fusilli, lashings of cashew nut cream cheese, and a kick of fresh chilli are gonna make your taste buds boogie!

Groovy Lentil Bolognese

with cashew nut cream cheese, fresh chilli & fusilli pasta

4.5

36 reviews

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey

Serves 1

BOIL THE FUSILLI
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving a cup of pasta water, and return to the pot. Toss through a drizzle of olive oil.
FRY THE VEG
Boil the kettle. Dilute the stock with 200ml of boiling water. Place a deep saucepan over medium-high heat with a drizzle of oil. When hot, fry the diced Onion and the grated Carrot until soft, 5-6 minutes (shifting occasionally). At the halfway mark, add the wine.
LUSCIOUS ‘BOLOGNESE’ SAUCE
When the Onion is soft, add the grated garlic, the NOMU rub, ½ the chopped basil, and ½ the chopped chilli (to taste) to the pan. Fry until fragrant, 1-2 minutes (shifting constantly). Stir in the Tomato Passata, the drained lentils, and the diluted stock. Bring to a boil, then reduce to low-medium heat. Simmer until reduced and sticky, 15-20 minutes (stirring occasionally).
ALMOST THERE
If the sauce is too thick for your liking, loosen with the reserved pasta water in 10ml increments until the desired consistency. Add a sweetener (to taste) and season.
TIME TO DINE!
Dish up a generous bowl of pasta and smother in the saucy lentil bolognese. Dollop over the Cashew Nut Cream Cheese and garnish with the remaining basil. Finish with a sprinkle of the remaining Fresh Chilli if you’d like some extra heat. Scrumptious, Chef!

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Serves 2

BOIL THE FUSILLI
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving a cup of pasta water, and return to the pot. Toss through a drizzle of olive oil.
FRY THE VEG
Boil the kettle. Dilute the stock with 300ml of boiling water. Place a deep saucepan over medium-high heat with a drizzle of oil. When hot, fry the diced Onion and the grated Carrot until soft, 6-8 minutes (shifting occasionally). At the halfway mark, add the wine.
LUSCIOUS ‘BOLOGNESE’ SAUCE
When the Onion is soft, add the grated garlic, the NOMU rub, ½ the chopped basil, and ½ the chopped chilli (to taste) to the pan. Fry until fragrant, 1-2 minutes (shifting constantly). Stir in the Tomato Passata, the drained lentils, and the diluted stock. Bring to a boil, then reduce to low-medium heat. Simmer until reduced and sticky, 20-25 minutes (stirring occasionally).
ALMOST THERE
If the sauce is too thick for your liking, loosen with the reserved pasta water in 10ml increments until the desired consistency. Add a sweetener (to taste) and season.
TIME TO DINE!
Dish up a generous bowl of pasta and smother in the saucy lentil bolognese. Dollop over the Cashew Nut Cream Cheese and garnish with the remaining basil. Finish with a sprinkle of the remaining Fresh Chilli if you’d like some extra heat. Scrumptious, Chef!

Download the Recipe

Serves 3

BOIL THE FUSILLI
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving a cup of pasta water, and return to the pot. Toss through a drizzle of olive oil.
FRY THE VEG
Boil the kettle. Dilute the stock with 400ml of boiling water. Place a deep saucepan over medium-high heat with a drizzle of oil. When hot, fry the diced Onion and the grated Carrot until soft, 8-10 minutes (shifting occasionally). At the halfway mark, add the wine.
LUSCIOUS ‘BOLOGNESE’ SAUCE
When the Onion is soft, add the grated garlic, the NOMU rub, ½ the chopped basil, and ½ the chopped chilli (to taste) to the pan. Fry until fragrant, 2-3 minutes (shifting constantly). Stir in the Tomato Passata, the drained lentils, and the diluted stock. Bring to a boil, then reduce to low-medium heat. Simmer until reduced and sticky, 25-30 minutes (stirring occasionally).
ALMOST THERE
If the sauce is too thick for your liking, loosen with the reserved pasta water in 10ml increments until the desired consistency. Add a sweetener (to taste) and season.
TIME TO DINE!
Dish up a generous bowl of pasta and smother in the saucy lentil bolognese. Dollop over the Cashew Nut Cream Cheese and garnish with the remaining basil. Finish with a sprinkle of the remaining Fresh Chilli if you’d like some extra heat. Scrumptious, Chef!

Download the Recipe

Serves 4

BOIL THE FUSILLI
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving a cup of pasta water, and return to the pot. Toss through a drizzle of olive oil.
FRY THE VEG
Boil the kettle. Dilute the stock with 500ml of boiling water. Place a deep saucepan over medium-high heat with a drizzle of oil. When hot, fry the diced Onion and the grated Carrot until soft, 8-10 minutes (shifting occasionally). At the halfway mark, add the wine.
LUSCIOUS ‘BOLOGNESE’ SAUCE
When the Onion is soft, add the grated garlic, the NOMU rub, ½ the chopped basil, and ½ the chopped chilli (to taste) to the pan. Fry until fragrant, 2-3 minutes (shifting constantly). Stir in the Tomato Passata, the drained lentils, and the diluted stock. Bring to a boil, then reduce to low-medium heat. Simmer until reduced and sticky, 25-30 minutes (stirring occasionally).
ALMOST THERE
If the sauce is too thick for your liking, loosen with the reserved pasta water in 10ml increments until the desired consistency. Add a sweetener (to taste) and season.
TIME TO DINE!
Dish up a generous bowl of pasta and smother in the saucy lentil bolognese. Dollop over the Cashew Nut Cream Cheese and garnish with the remaining basil. Finish with a sprinkle of the remaining Fresh Chilli if you’d like some extra heat. Scrumptious, Chef!

Download the Recipe

Frequently Asked Questions

What is the preparation time for Groovy Lentil Bolognese?

The preparation time for Groovy Lentil Bolognese with cashew nut cream cheese, fresh chilli & fusilli pasta is between 20 and 35 minutes.

What is the total time required to make Groovy Lentil Bolognese with cashew nut cream cheese, fresh chilli & fusilli pasta?

The total time required to make Groovy Lentil Bolognese with cashew nut cream cheese, fresh chilli & fusilli pasta is between 40 and 55 minutes.

How many servings does Groovy Lentil Bolognese provide?

4 servings

What are the main ingredients in Groovy Lentil Bolognese?

Carrot, Cashew Nut Cheese, Cashew Nut Cream Cheese, Fresh Basil, Fresh Chilli, Fresh Chillies, Fusili Pasta, Garlic Clove, Garlic Cloves, NOMU Provençal Rub, Onion, Onions, Tinned Lentils, Tomato Passata, Vegetable Stock, White Wine

What is the nutritional information of Groovy Lentil Bolognese?

Calories: 1019, Carbs: 173 grams, Fat: grams, Protein: 47.1 grams, Sugar: 30.7 grams, Salt: 1050 grams

How do I prepare Groovy Lentil Bolognese?

LUSCIOUS ‘BOLOGNESE’ SAUCE: When the onion is soft, add the grated garlic, the NOMU rub, ½ the chopped basil, and ½ the chopped chilli (to taste) to the pan. Fry until fragrant, 1-2 minutes (shifting constantly). Stir in the tomato passata, the drained lentils, and the diluted stock. Bring to a boil, then reduce to low-medium heat. Simmer until reduced and sticky, 20-25 minutes (stirring occasionally). BOIL THE FUSILLI: Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving a cup of pasta water, and return to the pot. Toss through a drizzle of olive oil. ALMOST THERE: If the sauce is too thick for your liking, loosen with the reserved pasta water in 10ml increments until the desired consistency. Add a sweetener (to taste) and season. FRY THE VEG: Boil the kettle. Dilute the stock with 300ml of boiling water. Place a deep saucepan over medium-high heat with a drizzle of oil. When hot, fry the diced onion and the grated carrot until soft, 6-8 minutes (shifting occasionally). At the halfway mark, add the wine. TIME TO DINE!: Dish up a generous bowl of pasta and smother in the saucy lentil bolognese. Dollop over the cashew nut cream cheese and garnish with the remaining basil. Finish with a sprinkle of the remaining fresh chilli if you’d like some extra heat. Scrumptious, Chef!