top of page



Serves 4
550 calories
52g carbohydrates
22g protein
26g fats



2 tbsp. of olive oil

1 red onion, diced

3-4 cloves of garlic

1 medium sized carrots, grated

3 stalks of celery, chopped

1 tsp. of onion powder

1/2 tsp. of salt

1/4 tsp. of black pepper

100g walnut halves

720ml of vegetable stock

1 jar of marinara sauce

175g of Puy lentils

2 tbsp. of basil 

300g of Fettuccine pasta


1. Place a large heavy based saucepan on medium heat with the oil.

2. Add the diced onion, garlic, carrots & celery before covering with a lid to sweat for 5 minutes.

3. Next, add the onion powder, salt & black pepper and cover once more to cook for a further 3 minutes.

4. Place the walnuts into a blender cup and pulse blend to a fine crumb for 30 seconds.

5. Add the vegetable stock, marinara, Puy lentils, blended walnuts and basil to the saucepan before bringing to the boil and then reducing the heat to simmer for 35-40 minutes, stirring occasionally until the sauce thickens.

6. Prepare the Fettuccine in a seperate pot of boiling water and salt and cook as per the packet instructions.

7. Drain the Fettuccine before tossing in the lentil Bolognese to cook for further 3-5 minutes on low heat.

8. Serve the Fettuccine with an optional garnish of fresh basil and a sprinkle of plant based parmesan. 

bottom of page