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Perciatelli alla Bolognese Vegetariana

Cook Time: 30 min
820 cal, 13g fat, 117g carbs, 38g protein, 22g fiber

Nothing says winter like a warm bowl of pasta covered in thick sauce. This vegetarian bolognese dinner incorporates lentils into a red-wine based tomato sauce stewed with porcini mushrooms, cauliflower, carrots, celery, and onion, and topped with grated Pecorino Romano.

Category:

This Meal Includes:

Pasta
Tomatoes
Cauliflower
Lentils
Vegetable Stock
Red Wine
Onion
Carrot
Celery
Porcini Mushrooms
Bay Leaves
Thyme
Basil
Garlic