The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 2 carrot
- 4 garlic clove
- 250g Profusion Organic chickpea penne
-
240g lentils in water (drained)(Lentils, Water, Salt)
- 75g baby plum tomatoes
- 1 handful of fresh flat-leaf parsley
- 1 courgette
- 300g tenderstem broccoli
- 1 tbsp tomato puree
- 3 tsp dried basil
-
80g sundried tomatoes(Sun dried tomatoes, Sunflower oil, Wine vinegar, Salt, Capers, Garlic, Oregano, Chilli pepper, Parsley, Antioxidant: Ascorbic acid, Acidity regulator: citric acid)
-
800g chopped tomatoes(Tomatoes, Tomato Juice, Citric Acid (E330))
Allergens
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 89Kcal | 532Kcal |
| 374kJ | 2226kJ | |
| Fat | 2.9g | 18g |
| of which saturates | 0.4g | 2.5g |
| Carbohydrates | 11g | 68g |
| of which sugars | 3.3g | 19g |
| Protein | 4.3g | 25g |
| Salt | 0.09g | 0.53g |
| Fibre | 3.1g | 18g |
Vegan
Prep in 10
1/3 daily fibre
5 of 5 a day
Low sat fat
Veggie penne bolognese
Founder Myles and busy mum Fearne Cotton are cooking this new family favourite live on Facebook and Instagram on May 12th at 6pm. Tune in to cook with us and ask your questions! Our bolognese sauce, infused with sundried tomatoes, basil and courgette, is enriched with hearty lentils. Tenderstem broccoli adds a flash of green and chickpea penne soaks up all the flavour.
Cooking Instructions
Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Peel the carrots and finely dice. Finely dice the courgette. Finely dice or crush the garlic. Roughly chop the parsley.
- Heat a large saucepan with 4 tsp oil on a medium heat. Add the carrots, courgette, garlic, basil and half the parsley. Cook for 3-4 mins, until softening.
- Meanwhile, halve the fresh tomatoes. Roughly chop the sundried tomatoes. Add both to the saucepan with the tomato puree. Cook for 1 minute, then add the tinned tomatoes. Drain the lentils, rinse and add to the saucepan. Season with sea salt and black pepper. Simmer the bolognese for 10-15 mins, until the sauce thickens. Boil a kettle.
- Half-fill a large saucepan with boiling water and add a pinch of sea salt. Add the penne and boil for 7 mins, then drain. Stir 2 tsp oil through the pasta to prevent sticking.
- Place the broccoli on a baking tray. Drizzle with 2 tsp oil and mix with a pinch of sea salt. Roast for 10 mins, until cooked and charring at the edges.
- Serve the penne topped with the bolognese, and the broccoli on the side. Sprinkle with the remaining parsley; season with black pepper.
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