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Vegetable ragu and pasta

Special Diets

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Vegetable ragu
With plenty of lentils and veggies, this is a firm favourite with vegetarians and meat-eaters alike.
Serves
4
Prep
10 minutes
Cook
30 minutes
Each 611g serving contains (excludes serving suggestion)
KCal
421
Carbs
69.3g
Fibre
17.1g
Protein
18.4g
Fat
4.0g
Saturates
0.6g
Sugars
14.7g
Salt
0.81g
Fruit/Veg Portion
4
Ingredients

Ingredients

1 tsp rapeseed oil
1 large onion, finely diced
1 pepper, finely diced
1 medium carrot, finely diced
1 courgette, finely diced
100g mushrooms, finely diced
2-4 cloves garlic, crushed
2 heaped tsp dried oregano
1 vegetable stock cube dissolved in 200ml water
2 fresh tomatoes, finely diced
400g tin chopped tomatoes
good grind black pepper
1 tbsp tomato purée
300g wholemeal pasta, eg pappardelle
400g tin green/Puy lentils, drained
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Method

Recipe tips
  • The secret to this dish is dicing all the vegetables really finely, so they’re the same size so they will coat your pasta evenly.
  • For a gluten free alternative this sauce is ideal served with polenta or baked sweet potatoes.
  • Freezing instructions: Suitable for freezing once cooked. Defrost in the fridge or microwave and reheat thoroughly until piping-hot throughout.
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