This wholegrain pasta with lentil and vegetable ragu is hearty, flavourful, and naturally nourishing. Packed with fibre, plant-based protein, and antioxidant-rich veggies, it’s a satisfying option for your gut and taste buds, and will take your weeknight dinners to the next level!
Ingredients
Base:
- 200g wholegrain pasta (linguine, spaghetti, tagliatelle etc)
Ragu:
- 1 onion
- 2 garlic cloves
- 1 celery stick
- 1 medium carrot
- 1 red pepper, deseeded and roughly chopped
- 150g mushrooms of choice,
- 400ml vegetable stock
- 2 tbsp extra virgin olive oil
- 3 bay leaves
- 1 tsp mixed italian herbs
- 1 tin whole tomatoes
- 1 tin green lentils, drained and rinsed
- 2 tbsp tomato puree
- Salt and pepper to taste
- 50g walnuts, chopped (optional)
- 2 tbsp soy sauce (optional)
- 1 tbsp miso paste (optional)
To serve (optional):
- Green mixed leaf salad
- Nutritional yeast or Parmesan cheese
- Fresh basil leaves
Method
- Place all the fresh vegetables and walnuts if using (onion, carrot, celery, pepper, garlic & mushrooms) into a food processor and pulse for a few seconds until finely chopped.
- Place a large saucepan over a medium heat and add the olive oil, bay leaves, herbs and chopped vegetables, sauté for 10-15 mins until soft, lightly golden and liquid has evaporated.
- Add the tomato puree, soy sauce and miso if using. Stir to combine and cook for a further minute.
- Stir in the lentil, tinned tomatoes, breaking them down with the spoon and the vegetable stock.
- Season well to taste and stir to combine. Continue to simmer gently for about 10 mins, or until the sauce has begun to reduce.
- With about 10 mins cooking time left, cook the pasta per packet instructions.
- Drain nearly all the pasta, reserving 1/4 cup of the water.
- Add the cooked pasta to the sauce and stir to combine, add a few splashes of the reserved pasta water to help thicken and coat the pasta with the sauce.
- Divide the pasta between 4 large bowls and serve topped with your toppings/ sides of choice. Enjoy!
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