Rigatoni Vegetable Bolognese
served with Pan Fried Broccoli, Pickled Red Onions, Almonds, Olives and Smoked Paprika Mayo
Chopped tomatoes*, rigatoni pasta* (DURUM flour*, water), broccoli*, puy lentils*, CELERIAC*, red wine* (contains SULFITTER), CELERY*, fennel*, onions*, carrots*, sunflower oil*, tomato puree* (tomatoes*, salt), black olives*, plant-based milk alternative* (water, SOYBEANS*, salt), chili*, mushrooms*, ALMONDS*, basil*, garlic*, syrup*, vegetable bouillon* (salt, vegetable powder* (parsnip*, parsley root*, onion*, carrot*, mushroom*, leek*, tomato*, garlic*), natural aroma, sugar*, canola oil*), salt, rosemary*, dijon MUSTARD* (water, MUSTARD seeds*, cider vinegar*, salt), yeast flakes* (inactive yeast*), white wine vinegar* (contains SULPHITES), smoked paprika*, vinegar*, water, sugar*.
* = organic
Potential allergens: Pasta: Gluten. Smoked paprika mayo: Soy, sulphites, mustard seeds. Bolognese: Sulphites, celery, celeriac. Almonds.
Nutritionals pr. 100 g Energy: 618 kJ / 148 kcal Fat: 3.9 g Saturated fatty acids: 0.4 g Carbohydrates: 22 g Sugars: 2.3 g Fiber: 2.6 g Protein: 5.6 g Salt: 0.36 g
Before preparing your meal we recommend reading the instructions thoroughly and gathering the kitchen supplies you will need, as well as rinsing all vegetables and herbs. The rest is smooth sailing.
- Bring a saucepan of salted water to a bowl. Boil the pasta until tender, 3 to 4 minutes.
- Gently heat the vegetable bolognese in a saucepan over medium heat, stirring occasionally.
- Cut the broccoli into florets. Chop pickled chili, almonds and black olives (be aware that they might still contain pits). Heat a frying pan over medium to high heat. Add oil to coat. Pan roast the broccoli for 2 to 3 minutes. Add lentils and toss to combine. Transfer to a bowl and add red smoked paprika mayo, pickled chili and olives. Drizzle with almonds.
- Chop basil leaves. Add pasta to the vegetable bolognese. Toss to combine. Serve in a bowl. Sprinkle basil on top of pasta and vegetable bolognese and enjoy with broccoli salad.