Fennel Walnut Bolognese
This hearty and easy one pan fennel walnut lentil bolognese recipe takes your plant-based eating goals to new heights.
Substitutes:
- No fennel? Use celery instead.
- No onion? Try with shallot instead.
- No passata sauce? Use chopped tomatoes instead.
- No tomato paste? Try with sundried tomatoes instead.
- No vegetable stock? Use water instead.
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Servings: 2
Ingredients:
1 fennel
1 onion
2 garlic cloves
1 carrot
3 tbsp olive oil
50 g walnuts
500 g tomato passata
1 tbsp tomato paste
80 g dried green lentils
160 g tagliatelle
500 ml vegetable stock
2 tbsp parsley (chopped)
Recipe:
Finely chop the onion, carrot, garlic and fennel.
Place a large pan over a medium heat and add olive oil. Sauté onion, carrot and fennel for 5 minutes, until fragrant. Season with a pinch of both salt and pepper.
Add the garlic, walnuts, lentils, tomato paste, passata sauce and stock. Simmer over a low heat until the lentils are cooked through, about 30-40 minutes.
Cook the pasta in salted boiling water until al dente. Reserve some of the pasta water and toss the pasta in the bolognese. If too dry, add a splash of the reserved pasta water.
Season to taste and serve topped with chopped parsley.
How to store
Store in an airtight container, in the fridge, for up to 3 days, or in the freezer for up to 3 months.
Leftovers
Smooth mashed potato over the leftover bolognese and pop in the oven to make a shepherd's pie.
