You'll never miss traditional beef bolognese with this rich and nutritious vegetarian sauce in your repertoire. Serve with your favourite pasta – we recommend wholewheat for a nutty flavour and boost of fibre.
Advertisement - Continue Reading Below
Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
1 hr
Cal/Serv:
440
Ingredients
1Tbsp.
olive oil
1
onion, finely chopped
275g
cauliflower florets
2
garlic cloves, crushed
2tsp.
paprika
400g
tin chopped tomatoes
400ml
vegetable stock
2Tbsp.
balsamic vinegar
1tsp.
dried thyme
1tsp.
dried oregano
Large handful basil, roughly chopped, plus extra to garnish
75g
red split lentils, rinsed under cold water
3Tbsp.
tomato purée
To Serve
300g
wholewheat pasta, we used Garofalo Mafalda Corto
Directions
Step 1Heat the oil in a large pan over medium heat and fry the onion for 5min, until softened. Meanwhile, pulse the cauliflower in a food processor to break down the florets. Alternatively, finely chop cauliflower by hand.
Step 2Add the garlic, cauliflower and paprika to the pan and fry for a couple of min. Add the tomatoes, stock, balsamic vinegar, dried and fresh herbs, lentils, tomato purée and some seasoning. Bring to the boil and simmer for 30min, stirring frequently, until sauce is thick and lentils are tender. Check seasoning.
Step 3Meanwhile, cook the pasta in a large pan of salted boiling water according to packet instructions. Drain. Serve topped with the sauce, garnished with basil.
GET AHEAD Cook the sauce up to 2 days ahead. Cool, cover then chill in the fridge. Reheat gently on the hob until piping hot to serve.
If cooking for vegetarians, be sure to check your stock is vegetarian, and opt for a veggie-friendly hard cheese to serve, as Parmesan contains animal rennet.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
