Mamma Mia Veggie Bolognese

This vegetarian Bolognese is Spaghetti Bolognese but not as you know it. Made with lentils (a great source of protein, iron and fibre) and lots of fantastic veggies, think of it as a super-charged Bolognese!

For a toddler portion we suggest that you use 50g of sauce and 25g dried pasta. For an adult portion use 150g sauce and 100g dried pasta per portion.

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2 tbsp olive oil
2 small onions finely chopped
100g carrot, peeled and finely chopped
50g red pepper, finely diced
2 cloves garlic, crushed
50g dried puy or brown lentils
400g tinned chopped tomatoes
300ml vegetable stock
1 tbsp thyme, chopped
500g packet Garofalo’s Fusilli Lunghi Pasta


  1. Heat the oil in a saucepan. Add the onion, carrot and red pepper and fry for 3-4 minutes. Add the garlic and fry for 30 seconds.
  2. Add the lentils, tomatoes, stock and thyme. Bring up to the boil, cover with a lid and simmer for 20-25 minutes until the lentils and vegetables are soft. Season lightly.
  3. Cook the pasta in boiling water according to the timings on the pack of the packet. Drain and add to the sauce.

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