Veggie Ragu with Tagliatelle

Charmaine Lu -
  • 1 finely chopped onion
  • 2 finely chopped celery stalks
  • 2 diced carrots
  • 4 crushed garlic cloves
  • 1 tbsp each balsamic vinegar and tomato paste
  • 250g diced mixed zucchini, red capsicum and mushrooms
  • 50g dried red lentils
  • 2 x 400g tins of chopped tomatoes with Italian herbs
  • 250g tagliatelle
  • Shaved parmesan, to serve
  • Add the onion, carrots and celery to a saucepan with 3 tbsp of water, then cook until softened. Add the tomato paste, balsamic vinegar and garlic, cook for a minute or two, then add the diced vegetables, tomatoes and lentils, and bring to a simmer.
  • Season the vegetable ragu and cook for 20 mins. Meanwhile, cook the tagliatelle in salted boiling water until al dente, then drain. Mix with the vegetable ragu, finish with cracked black pepper and plenty of shaved parmesan. Delicious!
40 mins
4 serving