Tagliatelle with vegetable ragu

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.

Suggested recipes from this collection...