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Vegetarian Spaghetti Bolognese

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 1 tbsp vegetable oil
  • 1 chopped onion
  • 2 chopped garlic cloves
  • 1 finely diced carrot
  • 1 chopped celery stick
  • 125 g roughly chopped mushrooms
  • 1 deseeded and chopped red pepper
  • 1 tsp paprika
  • 250 ml dry red wine (optional)
  • 1 Knorr Vegetable Stock Pot
  • 400 g can chopped tomatoes
  • 1 tbsp tomato puree
  • 1 tsp dried oregano
  • 400 g can brown lentils, drained
  • 400 g spaghetti

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

614kcal

Energy (kJ)

2572kJ

Protein (g)

23.8g

Carbohydrate incl. fibre (g)

100.5g

Carbohydrate excl. fibre (g)

89.9g

Sugar (g)

9.4g

Fibre (g)

10.6g

Fat (g)

8.9g

Saturated fat (g)

2.9g

Unsaturated fat (g)

4.8g

Monounsaturated fat (g)

1.7g

Polyunsaturated fat (g)

2.8g

Trans fat (g)

0.0g

Cholesterol (mg)

7mg

Sodium (mg)

778mg

Salt (g)

1.94g

Vitamin A (IU)

3904IU

Vitamin C (mg)

45.1mg

Calcium (mg)

201mg

Iron (mg)

3.13mg

Potassium (mg)

804mg

Total

2455kcal

10287kJ

95.4g

402.2g

359.7g

37.5g

42.5g

35.7g

11.5g

19.1g

7.0g

11.1g

0.1g

27mg

3111mg

7.78g

15617IU

180.4mg

803mg

12.52mg

3217mg


  • 1 Heat the oil in a frying pan and fry the onion and garlic for 5 minutes.
  • 2 Add the carrot and celery and cook over a low heat for 5 minutes.
  • 3 Add the red pepper, mushrooms and paprika and cook for 3 minutes.
  • 4 Dissolve the Knorr® Beef Stock Pot in 300ml boiling water and add to the vegetables with the wine if using, tomatoes, tomato purée and oregano.
  • 5 Bring the sauce to the boil, while stirring. Reduce the heat and simmer for 5 minutes.
  • 6 Stir in the lentils and cook for 5 - 10 minutes.
  • 7 Cook the spaghetti according to package instructions. Drain and keep warm.
  • 8 Divide the spaghetti between the serving plates and top with the sauce, fresh basil leaves and grated Parmesan cheese.