Tagliatelle with Vegetable Ragu

Not much banter on here this week folks - busy little bee! This is tasty, quick and very yummy! Let me know what you think!

Tagliatelle with Vegetable Ragu

Serves 2

11 pp per serving

1 small onion , finely chopped

1 celery sticks, finely chopped

1 carrot, diced

2 garlic cloves , crushed

1 tbsp each tomato purée and balsamic vinegar

250g diced vegetables, such as courgettes, peppers and mushrooms

50g red lentils

1 x 400g cans chopped tomatoes

120g tagliatelle (or your favourite pasta)

2 tbsp shaved Parmesan (optional)

1. Tip the onion, celery and carrots into a large non-stick saucepan and add 2-3 tbsp water or stock, if you have some. Cook gently, stirring often, until the vegetables are soft.

2. Add the garlic, tomato purée and balsamic vinegar, cook on a high heat for 1 min more, add the diced veg, lentils, tomatoes, then bring up to the boil.

3. Turn to a simmer, then cook for about 20 mins. Meanwhile, cook the pasta following pack instructions, then drain. Season the ragu and serve with pasta and Parmesan on top, if you like.