Tagliatelle with vegetable ragu
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Tagliatelle with vegetable ragu

By Lucy Netherton

This veggie Bolognese-style sauce is great served with pasta and crams in three of your five-a-day

  • Prep:10 mins
    Cook:40 mins
  • Serves 5
  • Easy

Nutrition per serving

  • kcal 321
  • fat 3g
  • saturates 2g
  • carbs 55g
  • sugars 12g
  • fibre 5g
  • protein 15g
  • 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 meaty
Turkey, 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

  1. 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.

  2. 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.

  3. 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.

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