Tagliatelle with vegetable ragu
Tagliatelle with vegetable ragu
This healthy veggie bolognese-style sauce is great served with pasta and crams in 3 of your 5-a-day
- Prep: 10 mins
Cook: 40 mins - Serves 5
- Easy
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)
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
-
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.
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