Ingredients
- 2 large (200g each) zucchinis, spiralized (or thinly slice zucchini longways and then into strips to make noodles).
- 1 tablespoon extra virgin olive oil.
- 1 small brown onion, finely diced.
- 1/4 small (150g) head cauliflower, finely chopped.
- 1 small red chilli, finely chopped.
- 2 tablespoons tomato paste.
- 1/2 cup Sweet Potato + Pumpkin Puree, defrosted.
- 1 cup Cooked Lentils.
- 2 teaspoons dried oregano.
- 1/4 cup frozen peas.
- 1/4 cup coriander leaves, roughly chopped, to serve.
- 30 g Parmesan cheese, flaked, to serve.
- Sea salt and freshly cracked black pepper, to season.
Directions
- 1. First make your zucchini noodles. Heat half of the olive oil in a fry pan on medium heat. Add in spiralized zucchini. Cook and toss for 5 minutes until slightly softened. Place half of the zucchini into a bowl and the other half into a lunch box for tomorrow’s lunch.
2. In the same frying pan, heat the remaining olive oil over low-medium heat. Add in the onion and cauliflower and cook until both have softened (approximately 10 minutes). Add in chilli, tomato paste, puree, Cooked Lentils, ¼ cup of water and dried oregano. Bring to a simmer for 10 minutes. Add in peas and stir through until heated. Once cooked, scoop the bolognese between the bowl for dinner and your container for lunch tomorrow.
3. Serve both portions with a sprinkle of flaked Parmesan and coriander leaves and season with salt and pepper.
Note
For the Cooked Lentils recipe click here.
Think bolognese is only for meat eaters? Think again! The Zoodle Bolognese is one of the most popular recipes in the Omni Meal Plans so we thought we’d better make a vegetarian version that tastes just as good!
Ingredients
- 2 large (200g each) zucchinis, spiralized (or thinly slice zucchini longways and then into strips to make noodles).
- 1 tablespoon extra virgin olive oil.
- 1 small brown onion, finely diced.
- 1/4 small (150g) head cauliflower, finely chopped.
- 1 small red chilli, finely chopped.
- 2 tablespoons tomato paste.
- 1/2 cup Sweet Potato + Pumpkin Puree, defrosted.
- 1 cup Cooked Lentils.
- 2 teaspoons dried oregano.
- 1/4 cup frozen peas.
- 1/4 cup coriander leaves, roughly chopped, to serve.
- 30 g Parmesan cheese, flaked, to serve.
- Sea salt and freshly cracked black pepper, to season.
Directions
- 1. First make your zucchini noodles. Heat half of the olive oil in a fry pan on medium heat. Add in spiralized zucchini. Cook and toss for 5 minutes until slightly softened. Place half of the zucchini into a bowl and the other half into a lunch box for tomorrow’s lunch.
2. In the same frying pan, heat the remaining olive oil over low-medium heat. Add in the onion and cauliflower and cook until both have softened (approximately 10 minutes). Add in chilli, tomato paste, puree, Cooked Lentils, ¼ cup of water and dried oregano. Bring to a simmer for 10 minutes. Add in peas and stir through until heated. Once cooked, scoop the bolognese between the bowl for dinner and your container for lunch tomorrow.
3. Serve both portions with a sprinkle of flaked Parmesan and coriander leaves and season with salt and pepper.
Note
For the Cooked Lentils recipe click here.