What are the main ingredients in Groovy Lentil Bolognese?

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

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?

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

Groovy Lentil Bolognese

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

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

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

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!

Fusili Pasta - 100g
Vegetable Stock - 5ml
Onion - 1
Carrot - 120g
White Wine - 50ml
Garlic Clove - 1
NOMU Provençal Rub - 10ml
Fresh Basil - 3g
Fresh Chilli - 1
Tomato Passata - 200ml
Tinned Lentils - 120g
Cashew Nut Cream Cheese - 40ml

Download the Recipe

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!

Fusili Pasta - 200g
Vegetable Stock - 10ml
Onion - 1
Carrot - 240g
White Wine - 100ml
Garlic Clove - 2
NOMU Provençal Rub - 20ml
Fresh Basil - 5g
Fresh Chilli - 1
Tomato Passata - 400ml
Tinned Lentils - 240g
Cashew Nut Cheese - 80ml

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!

Fusili Pasta - 300g
Vegetable Stock - 15ml
Onions - 2
Carrot - 360g
White Wine - 150ml
Garlic Cloves - 3
NOMU Provençal Rub - 30ml
Fresh Basil - 8g
Fresh Chillies - 2
Tomato Passata - 600ml
Tinned Lentils - 360g
Cashew Nut Cream Cheese - 125ml

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!