Lentil fusilli

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Step 1

PREHEAT OVEN TO 180°C

Step 2

Add the cauliflower florets & it’s leaves to a large baking tray. Coat with 1 tbsp olive oil, cayenne pepper & a generous pinch of salt and pepper. Stir to combine and pop in the oven for 40 minutes. (Rotate the cauliflower half way and remove the leaves when they start to look cooked).

Step 3

In a large non-stick frying pan, add the onion, celery and carrot into the pan along with 1 tbsp of olive oil. Season generously with salt and pepper and fry for around 3 minutes.

Step 4

After 3 minutes, add the mushrooms & pepper into the pan and cook until all the moisture is cooked off. This will take around 6 minutes.

Step 5

Add the tomato puree, garlic, thyme and oregano into the pan to fry for a minute before adding the chopped tomatoes, stock and lentils. Season with salt and use your spatula to break the chopped tomatoes apart. Simmer for around 20 minutes, for up to 40 minutes if you can wait around!

Step 6

After 15ish minutes, cook the fusilli for 2 minutes minus the packet time in heavily salted boiling water. Transfer the undercooked pasta into the lentil bolognese and loosen with a ladle of pasta water.

Step 7

Serve with a sprinkle of cheese and basil and enjoy!l