If you make my Chunky Root Vegetable Base Mix in advance, you could have this meal on the table in about 10 minutes!  Using the base mix as the foundation of your bolognaise sauce, you only have to cook the pasta, drain the lentils and heat them in the pan with the base sauce mix.  You can’t get a filling, high protein meal on the table in much less time than 10 minutes so it really is worth being organised with a big supply of base mix at the start of the week 😉

You will need;

  • 1-2 large ladles of the chunky vegetable base mix
  • 1 portion spaghetti pasta
  • 1 tbsp red wine vinegar
  • 1 heaped tbsp red pesto

Adding the red wine vinegar and the red pesto to the base mix will give it a much richer taste, more suitable for pairing with the pasta in a bolognaise sauce.

Half fill a large pan with water and bring to the boil.  Add a dash of olive oil before placing the pasta in the boiling water to cook;

Next, add the vegetable base mix to another pan, blend until creamy using a hand blender;

Then add the lentils and cook on a low-medium heat for about 10 mins until piping hot;

Drain the pasta, serve in a bowl topped with the lentil bolognaise mixture and top with some cashew parmesan (grated cashew nuts mixed with nutritional yeast flakes).

Veg Loaded Lentil Spag Bol with Cashew Parmesan

Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Servings 1
Author Joanne

Ingredients

  • 1-2 large ladles vegetable base sauce mix
  • 1 portion spaghetti pasta
  • 0.5-1 tin green lentils rinsed, drained. portion depending on desired amount
  • 1 tbsp red wine vinegar
  • 1 heaped tbsp red pesto

Optional

  • 2 tbsp grated cashews nuts
  • 1 tbsp nutritional yeast flakes

Instructions

  1. Half fill a large pan with water and bring to the boil. Add a dash of olive oil before placing the pasta in the boiling water to cook.

  2. Next, add the vegetable base mix to another pan, blend until creamy using a hand blender.

  3. Then add the lentils and cook on a low-medium heat for about 10 mins until piping hot.

  4. Drain the pasta, serve in a bowl topped with the lentil bolognaise mixture and top with some cashew parmesan (grated cashew nuts mixed with nutritional yeast flakes).

Recipe Notes

To add more flavour: add a squeeze of hot sauce or a sprinkling of paprika and some mixed dried herb mix like oregano.

 

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