Tagliatelle with vegetable ragu
This veggie Bolognese-style sauce is great served with pasta and crams in three of your five-a-day
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Prep:10 mins
Cook:40 mins
- Serves 5
- Easy
Nutrition per serving
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kcal 321
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fat 3g
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saturates 2g
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carbs 55g
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sugars 12g
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fibre 5g
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protein 15g
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salt 0.3g
Ingredients
- 1 onion, finely chopped
- 2 celery sticks, finely chopped
- 2 carrots, diced
- 4 garlic cloves, crushed
- 1 tbsp each tomato purée and balsamic vinegar
- 250g diced vegetables, such as courgettes, peppers and mushrooms
- 50g red lentils
- 2 x 400g cans chopped tomatoes with basil
- 250g tagliatelle (or your favourite pasta)
- 2 tbsp shaved parmesan (optional)
Tip
Make it meatyTurkey, lentil & veg ragu for 4: When you add the garlic, tomato purée and balsamic vinegar also stir in 250g turkey mince. Fry for 3 mins, breaking up with a wooden spoon as you go, then add the chopped vegetables and lentils and continue as above.
Method
Tip the onion, celery and carrots into a large non-stick saucepan and add 2-3 tbsp water or stock, if you have some. Cook gently, stirring often, until the vegetables are soft.
Add the garlic, tomato purée and balsamic vinegar, cook on a high heat for 1 min more, add the diced veg, lentils, tomatoes, then bring up to the boil.
Turn to a simmer, then cook for about 20 mins. Meanwhile, cook the pasta following pack instructions, then drain. Season the ragu and serve with pasta and Parmesan on top, if you like.
