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(Vegetarian) Cheat's Lentil & Cherry Tomato Bolognese

(Vegetarian) Cheat's Lentil & Cherry Tomato Bolognese

with Flaked Parmesan Cheese

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Spaghetti bolognese is a classic comfort food and a favourite in most Aussie households. The good news is... this cheats veggie twist is no different. It's a speedy weeknight meal which will leave you feeling full to the brim, licking your lips and yelling "Bellissimo" (in your best Italian accent.)

Tags:Veggie
Allergens:GlutenMilk

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 clove

garlic

1 bunch

thyme

1 unit

carrot

1 tin

lentils

1 unit

zucchini

1 punnet

cherry tomatoes

1 packet

spaghetti pasta

(ContainsGlutenMay be presentEgg, Soy)

1 tub

capers

1 pinch

chilli flakes

½ tin

passata

1 cube

vegetable stock

1 bunch

basil

1 packet

flaked Parmesan cheese

(ContainsMilk)

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1 pinch

sugar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2990 kJ
Fat15 g
of which saturates8.7 g
Carbohydrate104 g
of which sugars17.6 g
Protein30.9 g
Sodium1030 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Grater
Knife
Saucepan
Sieve
Large Pan
Spoon
Instructionsarrow up iconarrow up icon
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1

Put a large saucepan of lightly salted water on to boil. Peel and crush the garlic. Pick the thyme leaves. Grate the carrot (unpeeled). Drain and rinse the lentils. Grate the zucchini. Slice the cherry tomatoes in half.

2

Add the spaghetti to the saucepan of boiling water and cook for 10 minutes, or until ‘al dente’. Drain the pasta, reserve 1 cup of the cooking water, and return to the saucepan. Drizzle with olive oil to prevent sticking.

3

While the spaghetti is cooking, heat olive oil (2 tbs for 2 people / 1/3 cup for 4 people) in a large frying pan over a medium-high heat. Add the garlic, thyme, capers and a pinch ofchilli flakes (if using). Cook for 1-2 minutes. Add the passata (use suggested amount), carrot, cooking water (½ cup for 2 people / 1 cup for 4 people) and vegetable stock cube (use suggested amount) and simmer for 5 minutes, or until slightly thickened. Add the lentils, zucchini and cherry tomatoes and cook for 5 minutes, or until softened. Tip: Add a dash more water if the sauce looks too thick.

4

While the bolognese is cooking, pick and finely slice the basil leaves.

5

Add the basil (reserve some for the garnish!) and butter to the sauce and stir through until melted. Season to taste with a pinch of salt, pepper and sugar. Tip: Adding butter, salt and sugar to your sauce reduces the acidity from the cherry tomatoes and passata.

6

Divide the spaghetti between plates and spoon over the lentil & cherry tomato bolognese. Tip: You can toss the sauce and the pasta in the pan if you like! Sprinkle over the flaked Parmesan cheese and garnish with the remaining basil.