15 September 2020

person2 people, with leftovers
time 30 minutes 


  • 400g can chopped tomatoes

  • 1 regular sized mushroom, roughly chopped

  • 400g can legumes/pulses

  • 1 turnip, roughly chopped

  • 1 carrot, diced

  • 150g pasta

  • 1 onion, diced

  • 1 garlic, chopped

  • 1 tbsp oil

  • ½ tsp salt

  • ½ tsp black pepper

  • ½ tsp dried oregano

  • ¼ tsp dried basil


  1. Add the oil to a saucepan over medium heat and once warmed, add the onion and cook until soft and translucent. After 2-3 minutes of cooking, add the garlic and stir for another 2 minutes.

  2. Next, add the seasoning and stir until everything is coated. Now add the carrot and turnip to the saucepan and stir. Allow to cook for another 2-3 minutes before adding the mushrooms and legumes. Stir and cook for 3 minutes until your vegetables have cooked and reduced in size, then add the tomatoes and stir. Cook on a medium heat for 4-5 minutes until the sauce bubbles lightly, then reduce heat and cook for the next 20 minutes.

  3. Meanwhile, add roughly 300ml of water to another saucepan and bring to boil. Then add the pasta and stir occasionally. You may need to reduce heat to prevent it from overflowing. Cook pasta following packet instructions.

  4. Once the pasta is ready to serve, add a few spoonfuls to a bowl or plate and serve a heapful serving of the bolognese over the top. Garnish with some chopped herbs and enjoy!

  5. No waste tip:This is perfect for leftovers. Store the bolognese in your Pyrex Cook & Freeze container in your fridge for up to 5 days or in your freezer for 1 month, just reheat and serve.

To find out more about our #lifetoleftovers campaign click here

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