Veggie Pasta Bolognese
We make our Veggie Pasta Bolognese using a delicious six-veggie and lentil ragu and serve it with macaroni pasta, which is often a popular choice with bigger kids. The ragu sauce is great to bulk cook and freeze, so you have a quick and easy option on busy days.
Prep time
30 mins
Serves
4
(Bigger kid portions)
Difficulty
Easy
1 tsp rapeseed oil
- 1 small onion, finely diced
- 1 medium courgette chopped into 1 cm dice
- 1 medium carrot, peeled and chopped into 1 cm dice
- 1/2 small sweet potato, peeled and chopped into 1 cm dice
- 100g mushrooms chopped into 1 cm dice
- 100 g cooked green lentils
- 2 cloves of garlic, crushed
- 3 tbsp tomato puree
- 1 tsp dried oregano
- 1/2 sprig of rosemary, stripped from the stalks and finely chopped
- 7 basil leaves, roughly chopped
- 1 tsp thyme
- 1 bay leaf(removed once ragu is cooked).
- A pinch of ground white pepper
- 1 tin chopped tomatoes
- ½ tsp yeast extract
- 1 tbsp cornflour
For the Pasta:
- 200g Long macaroni tubes or other pasta shape
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Heat the oil in a pan then add the diced onion and cook over a medium heat until the onion is softened and translucent.
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Add the carrot and sweet potato and cook for 10 minutes until they are beginning to soften.
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Add the garlic and cook for 1 minute, before adding the mushrooms and courgette and cooking until softened.
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Add the chopped tomatoes, tomato puree, oregano, rosemary, thyme, white pepper, bay leaf, lentils and yeast extract. Fill the chopped tomato tin can back up with water and add to the pan. Simmer over a low heat with the lid on for 40 minutes or until the veggies are tender.
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Meanwhile, bring a pan of water to the boil and add the pasta. Cook for 12-15 minutes until the pasta is cooked, drain and set aside.
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Mix the cornflour with some water and add to the veggie ragu sauce, then add in the half of the basil. Stir well and bring up to a simmer for 1 minute to allow the sauce to thicken.
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Remove the bay leaf, add the remaining chopped basil and pasta to the sauce and stir through before serving.
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The remaining ragu can be cooled and kept refrigerated for up to 3 days or frozen and kept for up to 1 month.
Have you tried?
Big Dish Veggie Pasta Bolognese
Our Veggie Pasta Bolognese is made in partnership with The Baby & Child Nutritionist, Charlotte Stirling-Reed, and is perfect for families looking for a delicious and convenient plant-based meal for their kids. Our flavour-packed veg and lentil ragu contains six different veggies and is served with tasty macaroni pasta tubes.
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