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
Groovy Lentil Bolognese
with cashew nut cream cheese, fresh chilli & fusilli pasta
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
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
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
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!
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!
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!
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!
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!
What should be prepared from my kitchen to make 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
How many calories does Groovy Lentil Bolognese have?
1019 calories
How much fat content does Groovy Lentil Bolognese have?
grams
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