Name: Vegetable ragu and pasta
Prep time: 10 minutes
Cook time: 30 minutes
Yield: 4
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

With plenty of lentils and veggies, this is a firm favourite with vegetarians and meat-eaters alike.

Serves

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

What makes a healthy, balanced diet?

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

Step 1

Put the oil in a pan and gently cook the onion until well browned, stirring regularly.

Step 2

Add the diced pepper, carrot, courgette and mushrooms to the pan continue cooking gently for 5 minutes, stirring regularly.

Step 3

Add the garlic and oregano. Stir for 1 minute, add the stock and the fresh and canned tomatoes, black pepper and tomato purée.

Step 4

Boil a saucepan of water and cook the pasta according to the packet instructions.

Step 5

Bring to a gentle simmer, cover and cook for 15 minutes, stirring occasionally, and add a little water if it starts to stick.

Step 6

Finally, add the lentils, simmer for a further 5 minutes, and serve with the pasta.

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.