Vegetable Ragu and Pasta

Vegetable Ragu and Pasta is a hearty, Italian-inspired dish made with a rich medley of vegetables, lentils, and tomatoes, simmered gently and served over wholemeal pasta. It’s a wholesome, diabetes-friendly meal that’s full of flavour, fibre, and feel-good comfort.

Prep Time 10

Cook Time 30

Total Time 40

Servings People

Ingredients

1 tsp rapeseed oil
1 large onion finely diced
1 large pepper finely diced
1 medium carrot finely diced
1 large courgette finely diced
100 g mushrooms finely diced
4 cloves garlic crushed
2 tsp dried oregano heaped
1 cube vegetable stock
200 ml water
2 large tomatoes finely diced
400 g chopped tomatoes
2 grinds black pepper to taste
1 tbsp tomato purée
300 g wholemeal pasta eg pappardelle
400 g green lentils tin drained

Instructions

Put the oil in a pan and gently cook the onion until well browned, stirring regularly.
1 tsp rapeseed oil, 1 large onion
Add the diced pepper, carrot, courgette and mushrooms to the pan continue cooking gently for 5 minutes, stirring regularly.
1 large pepper, 1 medium carrot, 1 large courgette, 100 g mushrooms
Add the stock cube to the water and dissolve thoroughly.
1 cube vegetable stock, 200 ml water
Add the garlic and oregano. Stir for 1 minute, add the stock and the fresh and canned tomatoes, black pepper and tomato purée.
4 cloves garlic, 2 tsp dried oregano, 2 large tomatoes, 400 g chopped tomatoes, 2 grinds black pepper, 1 tbsp tomato purée
Boil a saucepan of water and cook the pasta according to the packet instructions.
300 g wholemeal pasta
Bring to a gentle simmer, cover and cook for 15 minutes, stirring occasionally, and add a little water if it starts to stick.
Finally, add the lentils, simmer for a further 5 minutes, and serve with the pasta.
400 g green lentils

Notes

Recipe tips for Vegetable Ragu and Pasta:

The secret to this dish is dicing all the vegetables really finely, so they’re the same size so they will coat your pasta evenly.

For a gluten free alternative this sauce is ideal served with polenta or baked sweet potatoes.

Freezing instructions: Suitable for freezing once cooked. Defrost in the fridge or microwave and reheat thoroughly until piping-hot throughout.

Nutrition