Veggie Bolognese
Serves: 6
Prep time: 15 minutes
Cook time: 30 minutes
2 serves per portion
Recipe courtesy of Deb Annesley, Bundaberg Branch
Ingredients:
- 1 tablespoon olive oil
- 1 onion, finely diced
- 2 cloves garlic, minced
- 1 large carrot, finely diced
- 1 capsicum, finely diced
- 2 x 420g cans brown lentils
- 250g haloumi, finely diced
- ½ cup vegetable stock
- 3 tablespoons tomato paste
- 400g can diced tomatoes
- 250 ml water
- 300g spaghetti, cooked to packed directions
- ¼ cup basil leaves, roughly chopped
Method:
- HEAT oil in a large pan over medium heat.
- SAUTE onion and garlic until soft and fragrant.
- ADD carrot, capsicum, corn, lentils and haloumi and sauté for 2-3 minutes.
- POUR stock in with the vegetables and cook, stirring for 2 minutes.
- ADD tomato paste, canned tomatoes and water and bring to the boil.
- SIMMER on low with the lid on for 20 minutes or until liquid has reduced and thickened.
- SERVE on a bed of pasta and sprinkle with basil.
What's Great About It:
This hearty and nutritious pasta is made with lentils which are packed full of fibre to keep our digestive systems healthy. The haloumi adds a bit of extra protein and a delicious flavour to this dish but can be omitted if you don’t have it on hand. Made largely from affordable ingredients and pantry staples, this healthy pasta won’t break the bank!
