Veggie Bolognese
with Rigatoni, Aubergine and Olives
Our Veggie Bolognese is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Aubergine
(May contain Celery)
30
Black Olives
125
Baby Plum Tomatoes
1
Flat Leaf Parsley
1
Echalion Shallot
2
Garlic Clove
1
Brown Lentils
180
Rigatoni Pasta
(Contains Cereals containing gluten)
1
Italian Style Herbs
1
Sun-dried Tomato Paste
1
Finely Chopped Tomatoes
1
Red Wine Stock Paste
(Contains Sulphites)
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
1
Olive Oil for the Salsa
50
Water
1
Sugar for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Trim the aubergine then halve lengthways. Chop each half into 4 long strips then chop widthways into roughly 1cm pieces. Pop the aubergine pieces onto a large baking tray (use two if necessary) and drizzle with oil. Toss to coat then spread out and roast on the top shelf of your oven until soft and golden, 20-25 mins. Turn halfway through.
Meanwhile, bring a medium saucepan of water up to the boil with 1/2 tsp salt for the pasta. Chop the olives into small pieces. Quarter the baby plum tomatoes. Roughly chop the parsley (stalks and all). Halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press). Drain and rinse the lentils in a sieve. When the water is boiling, add the rigatoni and cook until tender, 12 mins. Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
While the pasta cooks, heat a drizzle of oil in a frying pan on medium-high heat. Add the shallot to the pan and fry until softened, 3-4 mins. Add in the garlic, Italian herbs, sun-dried tomato paste and the sugar (see ingredients for amount). Stir through and cook for 1 min.
Pour the chopped tomatoes, red wine stock paste, lentils and water (see ingredients for amount) into the shallot pan. Bring to the boil and stir to combine. Simmer until starting to thicken, 5-6 mins.
Meanwhile, put the olives, half the plum tomatoes and half the parsley in a small bowl along with the olive oil (see ingredients for amount). Season with pepper and stir together.
Add the remaining plum tomatoes and roasted aubergine to the pan. Stir together and simmer for a further 3-4 mins, then season to taste with salt and pepper if needed. Add the drained pasta and remaining parsley to the sauce, then stir to combine. Divide among plates and top with a sprinkle of grated hard Italian cheese and a spoonful of salsa. Enjoy!
