Lentil, Tomato & Vegetable Fettuccine – a meatless midweek meal

Lentil, tomato & vegetable fettuccine

Do you like to have a meatless dinner each week?  I don’t stick to that as a rule but it sometimes works out that way especially when there’s something as yummy as this Lentil, Tomato & Vegetable Fettuccine.  Don’t be scared off by the lentils for the kids (or yourself) – my girls, even the fussy one, ate it all up and didn’t even really comment until they saw a lone lentil in the bowl at the end and said “What’s that?” by then I could say lentils and you ate them all up so no more talk about not liking them!

Anyway enough of that ramble I was inspired to make this after seeing a similar recipe by Valli Little in the delicious “Feel Good Food” cookbook, not that I should be messing with her amazing recipes but I’ve upped the veggie content and Thermomixed it too, as you do!  Regular method up first and then the Thermomix one.

What you need:

400g fettuccine ( I used a GF one but whatever floats your boat)

2 Tbs olive oil

1 onion, finely chopped

2 garlic cloves, crushed

1 celery stick, finely chopped

400g cherry tomatoes, halved

1 small zucchini, thinly slice

1/2 head broccoli, chopped into small florets

4 – 5 mushrooms, thinly sliced

400g can crushed tomatoes

400g can lentils, rinsed and drained

1/2 C (110g) sun dried tomato pesto (store bought but I’m going to try making it soon)

Basil leaves and grated parmesan to serve

What you do:

Boil the water for the pasta and cook as per packet instructions

Heat the oil in a large saucepan over a medium heat and add the onions & celery and saute until soft then add the garlic and cook until fragrant (about an extra minute).

Turn up the heat and add the cherry and tinned tomatoes and mushrooms and cook for a couple of minutes then turn the heat down to low and add the lentils, zucchini, broccoli and pesto and stir through. Cook for about for 5 – 10 minutes stirring occasionally.

Drain the pasta and add to the sauce and toss to combine.

Dish up into serving bowls and top with the grated parmesan and basil leaves.


Lentil, Tomato & Vegetable Fettuccine – a meatless midweek meal Thermomix


  • 400 g packet of fettuccine ( I used a GF one)
  • 50 g parmesan
  • 2 Tbsp olive oil
  • 1 onion, halved
  • 1 celery stalk, roughly chopped
  • 2 garlic cloves
  • 4 - 5 mushrooms, roughly chopped
  • 400 g can of crushed tomatoes
  • 400 g cherry tomatoes, halved
  • 1 small zucchini, thinly sliced chopped
  • 1/2 head broccoli, cut into small florets
  • 400 g can lentils, rinsed and drained
  • 110 g sun-dried tomato pesto (store bough but I will work on making one)
  • Basil leaves to serve


  1. Boil the water for the pasta and cook as per packet instructions
  2. Put the parmesan in the TM bowl and grate speed 8 / 4 seconds, set aside
  3. Put onion, celery and garlic into the TM and chop Speed 5 / 4 seconds
  4. Add oil and saute 100 degrees / 2 minutes / speed 1
  5. Add can of tomatoes, cherry tomatoes and mushrooms and cook 5 minutes / 100 degrees / reverse / speed 1
  6. Add the zucchini, broccoli, lentils, sun-dried tomato pesto and cook 5 minutes / 80 degrees / reverse / speed 1
  7. Drain the pasta serve into serving bowls, add the sauce and then top with the grated parmesan and basil leaves
  8. Enjoy!

Do you go meatless?


6 comments on “Lentil, Tomato & Vegetable Fettuccine – a meatless midweek meal

  1. Amy @ Thoroughly Nourished Life
    November 26, 2015 at 9:45 pm

    This looks amazing! I love Valli Little’s recipes and how they are so easy to make your own! I’m full time meatless and this recipe is certainly going to find its way into my dinner table soon!

    • Vicki
      December 2, 2015 at 9:52 pm

      Oh good Amy – I think it’s really yummy so I hope you like it too.

  2. Lucy @ Bake Play Smile
    November 27, 2015 at 6:12 am

    Yum!! I love a Thermomix pasta! This is such a great variation on the usual beef bolognese we have. Cant wait to try it! Thanks for linking up with our Fabulous Foodie Fridays party! xx

    • Vicki
      December 2, 2015 at 9:58 pm

      Thermomix pasta for the win!!

  3. Lisa @ Chocolate Meets Strawberry
    March 27, 2016 at 7:32 pm

    Yep, we definitely do love to go meatless too, and I’m trying to make a concerted effort to have more and more planned vegetarian nights each week. We only eat chicken and fish – no red meat – but nonetheless we still rely a lot on those two to get us through, since a piece of grilled fish or chicken with vegies or salad on the side is so easy to fall back on for a quick dinner. Vegetarian meals can sometimes be a bit more involved when it comes to preparation, but they’re most certainly worth it, both from a health and a flavour point of view! Love that you tricked your fussy one with this dish, by the way! Nice one Vicki 😉

    • Vicki
      March 28, 2016 at 10:39 pm

      Thanks Lisa this one tastes like a meaty bolognaise but not!!!!

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