10 PERFECT PASTA DISHES

Puy lentil bolognese

This vegetable bolognese works well as a lasagne filling, too.

■ Serves 4 ■ Prep 10 mins ■ Cook 35 mins VEGETABLE FREEZABLE

olive oil
1 large onion, finely chopped
2 carrots, finely diced
2 sticks celery, finely diced
2 garlic cloves, crushed
½ tsp dried chilli flakes (optional)
200g chestnut mushrooms, diced
300g puy lentils
400g can chopped tomatoes
3 tbsp tomato purée
1 tsp dried oregano
2 bay leaves
1 litre vegetable stock
300g tagliatelle grana padano or vegetarian hard cheese, to serve

1 Heat 2 tbsp oil in a large pan and add the onion, carrots, celery, garlic and dried chilli (if using). Cook for about 10 mins until soft.

2 Add the mushrooms and cook for 5 mins until softened. Stir in the lentils, chopped tomatoes, tomato purée, herbs and stock. Bring to a simmer, then cook for 25-30 mins until the lentils are tender but not mushy and the sauce is thickened. Can be frozen for up to three months in an airtight container.

3 Meanwhile, boil the tagliatelle following pack instructions. Serve the bolognese with the tagliatelle and some grated grana padano over the top.

394 kcals,