Vegetable ragu and pasta
prep: 10 minutes
cook: 30 minutes
serving: 4
Nutrition Facts
each serving
KCal
421
Carbs
69.3g
fiber
17.1g
Protein
18.4g
Fat
4g
Saturates
0.6g
Sugars
14.7g
Salt
0.81g
Fruit/Veg Portion
4
Ingredients
all 15 types- 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
Directions
6 steps in totalStep 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.
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