Nutrition balance score
Great
Glycemic Index
47
Low
Glycemic Load
41
High
Nutrition per serving
Calories612.5 kcal (31%)
Total Fat20.6 g (29%)
Carbs86.2 g (33%)
Sugars8.6 g (10%)
Protein21.1 g (42%)
Sodium212.6 mg (11%)
Fiber12.3 g (44%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 Tbspsunflower oil
1onion
diced
1carrot
peeled and diced
4closed-cup mushrooms
brushed clean
2garlic cloves
crushed
1 tspdried oregano
1 tspdried mixed herbs
red wine
ensure vegan
1 x 400gchopped tomatoes
can
sugar
1 x 400ggreen lentils
cooked, thoroughly drained and rinsed
4sundried tomatoes in oil
drained and
300gdried tagliatelle
ensure
4 Tbspextra virgin olive oil
sea salt
black pepper
basil leaves
small, to garnish
Instructions
Step 1
Heat the oil in a large pan, add the onion, carrot and mushrooms and cook over a medium-high heat for 3-4 minutes, stirring, until the carrot begins to soften.
Step 2
Add the garlic, oregano and mixed herbs and stir through for 1 minute. Pour in the red wine and reduce down for 2-3 minutes.
Step 3
Stir in the chopped tomatoes, sugar, lentils and sundried tomatoes, then simmer for 15-20 minutes, stirring occasionally to prevent burning, until some of the liquid has evaporated.
Step 4
Meanwhile, cook the tagliatelle in a large pan of salted boiling water for 8-10 minutes until al dente. Drain, then drizzle through the olive oil.
Step 5
Spoon the ragù through the pasta and use tongs to ensure it is easily distributed.
Step 6
Season to taste with sea salt and black pepper, share between warmed bowls and scatter over the basil.
Notes
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1 disliked
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Makes leftovers