Quinoa Fusilli Vegan Bolognese

BY Ceres Organics


Ready in 30 minutes | Serves 4-6


2 tablespoons Organic Olive Oil, Extra Virgin Cold-Pressed

1 onion, diced

2-3 cloves garlic, crushed

2 cans Organic Brown Lentils (drained and rinsed)

2 carrots, peeled and grated

handful of Organic Sundried Tomatoes (roughly chopped)

3 cans Organic Tomatoes, Chopped

2 tablespoons Tomato Paste

1 box Organic Quinoa Rice Fusilli

1 handful fresh basil, chopped (plus extra to serve)

salt and pepper, to taste

Organic Savoury Yeast Flakes (to serve)


Heat oil in a pan over a medium heat. Add the onions and garlic and sauté for about a minute, until soft and translucent. Add the lentils, carrot and sundried tomatoes, and sauté for another couple of minutes. Add the chopped tomatoes and tomato paste, reduce heat and simmer for 10-15 minutes.

Cook pasta according to packet directions.

Stir basil through the Bolognese, season to taste, then remove from the heat.

Serve Bolognese with pasta, fresh basil and a sprinkle of nutritional yeast.