by Flo Cornish
Our Rigatoni Bolognese, made with a minced mushroom, lentil and walnut ragu and topped with an almond parm crumb, is hearty, rich and packed with flavour. No wonder it’s one of ours customer’s favourite dishes! We want to inspire everyone to eat more plants, and the way we see it, the more plant-based plates, the better, which is why we’re sharing some of our most loved recipes, so you can make all your favourites at home. If you’re not in the mood to cook or want all the flavour without any of the work, simply add a Rigatoni Bolognese to your next box.
1 tbsp olive oil
1 small white onion, finely diced
2 cloves garlic, crushed
1 stick of celery, finely diced
1 medium carrot, peeled and finely diced
125g button mushrooms, minced
125g chestnut mushrooms, minced
1 heaped tbsp tomato paste
25g sun-dried tomatoes, finely chopped
2 tbsp applesauce
Pinch of salt
80ml red wine
680g passata ( 1 bottle)
400g (1 can) chopped tomatoes
80g puy lentils, dried
70g walnuts, finely chopped
20g flaked almonds
55g sunflower seeds
15g nutritional yeast
1 small clove garlic
Juice of half a lemon
Pinch of salt
12 vine tomatoes
15g olive oil
Pinch of salt
Twist of black pepper
400g ‘De Cecco’ rigatoni
To make the sauce, heat the olive oil in a large saucepan. Add the diced onion and sauté it for 8-10 minutes, until soft. Add the garlic, celery and carrots and cook them for 14-16 minutes.
Next, add the minced mushrooms and cook them down for 12-14 minutes, until all of the liquid has cooked down. Add the tomato paste and cook it down for 3-4 minutes, until starting to brown.
Add the sun-dried tomatoes, applesauce, salt, red wine, passata and chopped tomatoes. Simmer the sauce over medium low heat for 35-40 minutes.
While the sauce simmers, cook the puy lentils in boiling water. Drain and rinse. Once the sauce has cooked, add them to the sauce along with the finely chopped walnuts. Continue tocook the sauce for 8-10 minutes.
To prepare the parmesan crumb, add the sunflower seeds and almond flakes to a small baking dish. Toast the seeds and almond flakes in a 170 ̊C oven for 8-10 minutes, until golden and fragrant. Let them cool slightly, then add them to a food processor along with the nutritional yeast, garlic, lemon juice and salt. Pulse the mixture until it resembles a fine crumb.
To prepare the tomatoes, slice them into quarters.Place them on a baking tray, brush them with oil. Roast them in a 180 ̊C oven for 10 minutes, until bubbling and starting to brown.
Cook the rigatoni according to the package instructions and stir them into the sauce. Serve the rigatoni topped with a few roasted tomatoes and sprinkle of the parmesan crumb.
By Flo Cornish
Flo is our tea-obsessed (Yorkshire, to be precise) Development Chef. You’ll find her dreaming up tasty menu additions, working her way through a serving (or three) of our Tempeh Rendang Curry, or daydreaming about a holiday. Or baking – she’s a trained pastry chef… no wonder she’s so popular...