eCook Meal
Groovy Lentil Bolognese
with cashew cream cheese, fresh chilli & fusilli pasta
Our veggie version of a classic – with the same beloved sticky texture and rich, tomatoey flavour. A hearty base of lentils, twirls of fusilli, toppings of cashew cream cheese, and a kick of fresh chilli are gonna get your taste buds to boogie!
Serving guide
Choose your portion size.
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 parsley, 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 parsley. 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 parsley, 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 parsley. 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 parsley, 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 parsley. 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 parsley, 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 parsley. Finish with a sprinkle of the remaining fresh chilli if you’d like some extra heat. Scrumptious, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R85.56
for 4 servings · R21.39 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Parsley needs 10 gParsley Refill 8 g 8 g at R23.99 · 1.25× packR29.99
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Vegetable Stock needs 20 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 4% of packR1.60
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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
-
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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Carrot needs 480 gBulk Large Carrots 3 kg 3 kg at R49.99 · 16% of packR8.00
-
Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
Not in the Woolies basket — source these elsewhere:
- Fusili Pasta
- NOMU Italian Rub
- Tinned Lentils
- Cashew Nut Cream Cheese
- Tomato Passata
- Sherry Alcohol
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Groovy Lentil Bolognese?
The preparation time for Groovy Lentil Bolognese with cashew 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 cream cheese, fresh chilli & fusilli pasta?
The total time required to make Groovy Lentil Bolognese with cashew 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 Parsley, Fusili 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: 994, Carbs: 154 grams, Fat: grams, Protein: 37 grams, Sugar: 30.8 grams, Salt: 1699 grams
How do I prepare Groovy Lentil Bolognese?
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 parsley. Finish with a sprinkle of the remaining fresh chilli if you’d like some extra heat. Scrumptious, Chef! 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. 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 parsley, 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. 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.
What should be prepared from my kitchen to make Groovy Lentil Bolognese?
Carrot, Cashew Nut Cream Cheese, Fresh Chilli, Fresh Chillies, Fresh Parsley, Fusili 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?
994 calories
How much fat content does Groovy Lentil Bolognese have?
grams