Lentil Bolognese Pasta with Sundried Tomato Pesto

Vegan lentil pasta bolognese for a quick week night dinner. This recipe could not be easier and yet it tastes amazing and so nutritious as well. Grab the recipe now.


Prep Time: 10 mins
Cook Time: 15 mins
Yields: 4


  • 1 tablespoon olive oil
  • 1 can organic no salt added lentils, drained
  • 1 small white onion, finely chopped
  • 2 tomatoes, chopped
  • 100 grams sundried tomatoes
  • 2 garlic cloves, minced
  • 1/4 cup raw cashews
  • 1/2 cup fresh basil leaves
  • 1 tablespoon extra-virgin olive oil
  • salt and pepper, to taste
  • 1 pack tortellini pasta or any pasta of your choice


  1. Heat oil in a frying pan over medium heat. Add onions and cook for 3 minutes or until golden. Add in lentils and tomatoes, cook for 10 minutes.
  2. Make the pesto. Add sundried tomatoes, garlic, cashews, basil and oil into a food processor. Pulse until all the ingredients are finely chopped.
  3. Cook pasta according to the package directions. Serve lentil bolognese warm over cooked pasta and topped with sundried tomato pesto. Enjoy immediately.

Nutrition Facts

Per serving: 385 KCALS | 9.5G FAT | 1.7G SAT FAT | 61.8G CARBS | 11.2G SUGAR | 14.9G FIBRE | 18.2G PROTEIN

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