Red Lentil Fusilli with vegan bolognese sauce
Ingredients:
- Red Lentil Fusilli – 500 g
- Canned Jackfruit - 400 g
- Onion - 120 g
- Sunflower oil - 100 ml
- Tomato sauce - 320 ml
- Salt/pepper to taste
Preparation Instructions
- Boil the pasta according to the instructions on the package.
- Sauté the finely chopped onion in the sunflower oil, add the canned jackfruit and leave to soften.
- Add the tomato sauce seasoned with salt and pepper to taste and some of the water in which the pasta was cooked.
- Add the cooked pasta and stir.
