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Ingredients
Method
- 1 tbsp olive oil
- 250g soffritto mix (chopped carrots, celery and onion)
- 250g haggis
- 400g tin of green lentils, drained
- 500g passata with Italian herbs
- 350g wholemeal penne
- Grated parmesan, to serve
- Heat the oil in a large frying pan and cook the soffritto mix for 6 mins to soften. Remove the haggis from its casing and roughly chop, then add to the pan to fry for 5 mins. Stir in the lentils, season and pour in the passata, then simmer for 15 mins or until thick and saucy.
- Meanwhile, cook the penne until al dente, then drain and reserve a cup of the cooking water. Toss the pasta through the sauce, loosening with some cooking water if needed. Scatter with parmesan and serve immediately.
35 mins
4 serving
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