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
1 Tbsp. olive oil
1 onion, finely chopped
275 g cauliflower florets
2 garlic cloves, crushed
2 tsp. paprika
400 g tin chopped tomatoes
400 ml vegetable stock
2 Tbsp. balsamic vinegar
1 tsp. dried thyme
1 tsp. dried oregano
Large handful basil, roughly chopped, plus extra to garnish
75 g red split lentils, rinsed under cold water
3 Tbsp. tomato purée
To Serve
300 g 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.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. 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
