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 Cream Cheese
- Fresh Chilli
- Fresh Chillies
- Fresh Oregano
- Fusilli Pasta
- Garlic Clove/s
- Garlic Cloves
- NOMU Italian Rub
- Onion
- Onions
- Sherry Alcohol
- Tinned Lentils
- Tomato Passata
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Sugar/Sweetener/Honey
- Seasoning (salt & pepper)
FRY THE VEG
Boil the kettle. Dilute the stock with 200ml [300ml]|#7DA0D7 of boiling water. Place a deep saucepan over a medium-high heat with a drizzle of oil. When hot, fry the onion and Carrot for 5-6 [6-8]|#7DA0D7 minutes until softened, shifting regularly. At the halfway mark, add the sherry.
LUSCIOUS ‘BOLOGNESE’ SAUCE
When the Onion is soft, add the garlic, the NOMU rub, ½ the oregano and ½ of the chilli (to taste) to the pan. Fry for 1-2 minutes until fragrant, shifting constantly. Stir in the tomato passata, the lentils, and the diluted stock. Bring to the boil, then reduce to a low-medium heat. Simmer for 15-20 [20-25]|#7DA0D7 minutes until reduced and sticky, stirring occasionally.
BOIL THE FUSILLI
Fill a pot with boiling water, add a pinch of salt, and place over a high heat. Once bubbling rapidly, add a drizzle of oil and cook the pasta for 8-10 minutes until al dente. Drain, reserving a cup of pasta water, return to the pot, and toss through some oil to prevent sticking.
ALMOST THERE
If the sauce is too thick, loosen by mixing in the reserved pasta water in 10ml increments until the desired consistency. Season, and add a sweetener (to taste). Remove the pan from the heat.
ENJOY THIS WONDERFUL WARMER
Dish up a generous bowl of pasta and smother in the saucy lentil bolognese. Dollop over cashew cream cheese and garnish with the remaining oregano. Finish with a sprinkle of the remaining fresh chilli if you’d like some extra heat. Scrumptious, Chef!
FRY THE VEG
Boil the kettle. Dilute the stock with 200ml [300ml]|#7DA0D7 of boiling water. Place a deep saucepan over a medium-high heat with a drizzle of oil. When hot, fry the onion and Carrot for 5-6 [6-8]|#7DA0D7 minutes until softened, shifting regularly. At the halfway mark, add the sherry.
LUSCIOUS ‘BOLOGNESE’ SAUCE
When the Onion is soft, add the garlic, the NOMU rub, ½ the oregano and ½ of the chilli (to taste) to the pan. Fry for 1-2 minutes until fragrant, shifting constantly. Stir in the tomato passata, the lentils, and the diluted stock. Bring to the boil, then reduce to a low-medium heat. Simmer for 15-20 [20-25]|#7DA0D7 minutes until reduced and sticky, stirring occasionally.
BOIL THE FUSILLI
Fill a pot with boiling water, add a pinch of salt, and place over a high heat. Once bubbling rapidly, add a drizzle of oil and cook the pasta for 8-10 minutes until al dente. Drain, reserving a cup of pasta water, return to the pot, and toss through some oil to prevent sticking.
ALMOST THERE
If the sauce is too thick, loosen by mixing in the reserved pasta water in 10ml increments until the desired consistency. Season, and add a sweetener (to taste). Remove the pan from the heat.
ENJOY THIS WONDERFUL WARMER
Dish up a generous bowl of pasta and smother in the saucy lentil bolognese. Dollop over cashew cream cheese and garnish with the remaining oregano. Finish with a sprinkle of the remaining fresh chilli if you’d like some extra heat. Scrumptious, Chef!
FRY THE VEG
Boil the kettle. Dilute the stock with 400ml [500ml]|#7DA0D7 of boiling water. Place a deep saucepan over a medium-high heat with a drizzle of oil. When hot, fry the onion and Carrot for 8-10 minutes until softened, shifting regularly. At the halfway mark, add the sherry.
LUSCIOUS ‘BOLOGNESE’ SAUCE
When the Onion is soft, add the garlic, the NOMU rub, ½ the oregano and ½ of the chilli (to taste) to the pan. Fry for 2-3 minutes until fragrant, shifting constantly. Stir in the tomato passata, the lentils, and the diluted stock. Bring to the boil, then reduce to a low-medium heat. Simmer for 25-30 minutes until reduced and sticky, stirring occasionally.
BOIL THE FUSILLI
Fill a pot with boiling water, add a pinch of salt, and place over a high heat. Once bubbling rapidly, add a drizzle of oil and cook the pasta for 8-10 minutes until al dente. Drain, reserving a cup of pasta water, return to the pot, and toss through some oil to prevent sticking.
ALMOST THERE
If the sauce is too thick, loosen by mixing in the reserved pasta water in 10ml increments until the desired consistency. Season, and add a sweetener (to taste). Remove the pan from the heat.
ENJOY THIS WONDERFUL WARMER
Dish up a generous bowl of pasta and smother in the saucy lentil bolognese. Dollop over cashew cream cheese and garnish with the remaining oregano. Finish with a sprinkle of the remaining fresh chilli if you’d like some extra heat. Scrumptious, Chef!
FRY THE VEG
Boil the kettle. Dilute the stock with 400ml [500ml]|#7DA0D7 of boiling water. Place a deep saucepan over a medium-high heat with a drizzle of oil. When hot, fry the onion and Carrot for 8-10 minutes until softened, shifting regularly. At the halfway mark, add the sherry.
LUSCIOUS ‘BOLOGNESE’ SAUCE
When the Onion is soft, add the garlic, the NOMU rub, ½ the oregano and ½ of the chilli (to taste) to the pan. Fry for 2-3 minutes until fragrant, shifting constantly. Stir in the tomato passata, the lentils, and the diluted stock. Bring to the boil, then reduce to a low-medium heat. Simmer for 25-30 minutes until reduced and sticky, stirring occasionally.
BOIL THE FUSILLI
Fill a pot with boiling water, add a pinch of salt, and place over a high heat. Once bubbling rapidly, add a drizzle of oil and cook the pasta for 8-10 minutes until al dente. Drain, reserving a cup of pasta water, return to the pot, and toss through some oil to prevent sticking.
ALMOST THERE
If the sauce is too thick, loosen by mixing in the reserved pasta water in 10ml increments until the desired consistency. Season, and add a sweetener (to taste). Remove the pan from the heat.
ENJOY THIS WONDERFUL WARMER
Dish up a generous bowl of pasta and smother in the saucy lentil bolognese. Dollop over cashew cream cheese and garnish with the remaining oregano. 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 Cream Cheese, Fresh Chilli, Fresh Chillies, Fresh Oregano, Fusilli Pasta, Garlic Clove/s, Garlic Cloves, NOMU Italian Rub, Onion, Onions, Sherry Alcohol, Tinned Lentils, Tomato Passata, Vegetable Stock
What is the nutritional information of Groovy Lentil Bolognese?
Calories: 1046, Carbs: 170 grams, Fat: grams, Protein: 46.9 grams, Sugar: 33.6 grams, Salt: 1327 grams
How do I prepare Groovy Lentil Bolognese?
FRY THE VEG: Boil the kettle. Dilute the stock with 200ml [300ml]|#7DA0D7 of boiling water. Place a deep saucepan over a medium-high heat with a drizzle of oil. When hot, fry the onion and carrot for 5-6 [6-8]|#7DA0D7 minutes until softened, shifting regularly. At the halfway mark, add the sherry. BOIL THE FUSILLI: Fill a pot with boiling water, add a pinch of salt, and place over a high heat. Once bubbling rapidly, add a drizzle of oil and cook the pasta for 8-10 minutes until al dente. Drain, reserving a cup of pasta water, return to the pot, and toss through some oil to prevent sticking. LUSCIOUS ‘BOLOGNESE’ SAUCE: When the onion is soft, add the garlic, the NOMU rub, ½ the oregano and ½ of the chilli (to taste) to the pan. Fry for 1-2 minutes until fragrant, shifting constantly. Stir in the tomato passata, the lentils, and the diluted stock. Bring to the boil, then reduce to a low-medium heat. Simmer for 15-20 [20-25]|#7DA0D7 minutes until reduced and sticky, stirring occasionally. ALMOST THERE: If the sauce is too thick, loosen by mixing in the reserved pasta water in 10ml increments until the desired consistency. Season, and add a sweetener (to taste). Remove the pan from the heat. ENJOY THIS WONDERFUL WARMER: Dish up a generous bowl of pasta and smother in the saucy lentil bolognese. Dollop over cashew cream cheese and garnish with the remaining oregano. 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 Cream Cheese, Fresh Chilli, Fresh Chillies, Fresh Oregano, Fusilli Pasta, Garlic Clove/s, Garlic Cloves, NOMU Italian Rub, Onion, Onions, Sherry Alcohol, Tinned Lentils, Tomato Passata, Vegetable Stock
How many calories does Groovy Lentil Bolognese have?
1046 calories
How much fat content does Groovy Lentil Bolognese have?
grams
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