Lentil Bolognese Pasta

This surprising vegan version of the Italian classic is true comfort food. Nutritious ingredients like lentils and walnuts are added to the rich tomato sauce. A splash of balsamic vinegar and nutritional yeast provide a cheesy, umami flavour. I serve it with a mix of green vegetables, making it a complete meal that the whole family can enjoy.

Fennel, courgette, tomatoes, spinach, artichoke hearts, green beans, white onion, garlic, fresh basil, parsley, red lentils, oregano, thyme, nutritional yeast, walnuts, sunflower seeds, casareccia pasta, tomato purée, balsamic vinegar, pepper and salt, sunflower oil.

Allergens: gluten, noten, sulfiet.

MicrowaveMarleen's choice

Heat the pasta and vegetables loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).

Oven — 200°C, 15-30 min

Preheat the pasta and vegetables covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot be used in the oven, transfer to an oven dish.

Energy103,42 kcal

Protein4,41 g

Fat2,68 g

of which saturated0,31 g

Carbohydrates14,05 g

Dietary fibre2,59 g

Salt0,12 g

Average weight: 540 g