Lentil ragù with pappardelle

Name: Lentil ragù with pappardelle
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Ingredients: 2 tbsp extra virgin olive oil, plus extra to serve; 400 g Cooks’ Ingredients Soffritto Mix; 2 tbsp tomato purée; 400 g can chopped Italian vine tomatoes with herbs; 400 g can Essential Lentils In Water, drained; 1 tsp Henderson’s Relish; 400 g No.1 Egg Pappardelle; 60 g GoVeggie Italian Hard Cheese alternative, finely grated, to serve (optional)

This quick and easy vegetarian ragu takes a fraction of the time of the meat version, and using thrifty lentils makes it a winner for your wallet too.

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HealthyLow in saturated fatSource of protein2 of your 5 a day5 plant varieties

Serves4
CourseMain meal
Prepare5 mins
Cook30 mins
Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 tbsp extra virgin olive oil, plus extra to serve
½ x 400g Cooks’ Ingredients Soffritto Mix
2 tbsp tomato purée
400g can chopped Italian vine tomatoes with herbs
400g can Essential Lentils In Water, drained
1 tsp Henderson’s Relish
400g No.1 Egg Pappardelle
60g GoVeggie Italian Hard Cheese alternative, finely grated, to serve (optional)

Warm the oil in a large saucepan over a medium heat, then add the soffritto and sweat for 10 minutes, stirring occasionally, until softened and lightly coloured.
Stir in the tomato purée, then add the tomatoes, lentils and a few dashes of relish. Season generously and simmer for 15 minutes, adding 100ml water if the sauce gets too dry.
Meanwhile, bring a large pan of salted water to a boil and cook the pasta according to pack instructions. Drain and reserve a cup of pasta water.
Combine the sauce with the cooked pasta and a splash of the reserved pasta water until the pappardelle is fully coated in the sauce. Divide between 4 warmed bowls, with an extra drizzle of olive oil and a grating of cheese alternative, if liked.

Cook’s tip

This lentil ragù base can easily be adapted to make a speedy lentil curry. Add 2 tbsp of your favourite curry paste at the same time as the tomato purée.

Typical values per serving when made using specific products in recipe