Pasta 4.4

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One-Pan Veggie Ragu

A simple, balanced, vegetarian dinner that you can whip up at a moment's notice. Much of the cooking time is hands off - so you can check your emails ...A simple, balanced, vegetarian dinner that you can whip up at a moment's notice. Much of the cooking time is hands off - so you can check your emails or set the table as the sauce simmers. We have kept the recipe quite simple for ease, but to amplify the flavour finish with fresh herbs and or red chilli flakes. Read more A simple, balanced, vegetarian dinner that you can whip up at a moment's notice. Much of the cooking time is hands off - so you can check your emails or set the table as the sauce simmers. We have kept the recipe quite simple for ease, but to amplify the flavour finish with fresh herbs and or red chilli flakes. A simple, balanced, vegetarian dinner that you can whip up at a moment's notice. Much of the cooking time is hands off - so you can check your emails or set the table as the sauce simmers. We have kept the recipe quite simple for ease, but to amplify the flavour finish with fresh herbs and or red chilli flakes.

Why is this healthy?

Diet

Pescatarian Vegetarian

Contains

Dairy, Soy, Gluten View all Beans, Milk, Olive oil, Beluga lentils, Olives, Tomato, Spinach, Legumes, Tofu, Dairy, Basil, Capers, Paprika, Lentils, Soy, Gluten, Garlic

Ingredients

Serves 2

Metric Imperial

olive oil

firm tofu

2cm cubed well drained

smoked paprika

garlic powder

basil (dried)

passata

Swaps: chopped tomatoes (can)

beluga lentils (cooked)

Swaps: borlotti beans (can), flageolet beans (can), cannellini beans (can), black beans (can), butter beans (can)

baby spinach

wholegrain pasta

Swaps: lentil pasta

black olives

roughly chopped optional

capers

optional

parmesan cheese

Swaps: cheddar cheese

(optional)

Share ingredients

Ingredients

Serves 2

Metric Imperial

olive oil

firm tofu

2cm cubed well drained

smoked paprika

garlic powder

basil (dried)

passata

Swaps: chopped tomatoes (can)

beluga lentils (cooked)

Swaps: borlotti beans (can), flageolet beans (can), cannellini beans (can), black beans (can), butter beans (can)

baby spinach

wholegrain pasta

Swaps: lentil pasta

black olives

roughly chopped optional

capers

optional

parmesan cheese

Swaps: cheddar cheese

(optional)

Share ingredients

Method

Gather and prepare your ingredients.

Heat the oil in a large, heavy-bottomed saucepan. Add the tofu, paprika, garlic powder and basil and cook for 3-4 minutes, using your spatula to chop the tofu up further as you go, until darkened, fragrant and the tofu is completely covered in spices.

Add the tomato passata and lentils and cook for 8-10 minutes, until darkened and reduced. Add a splash of water to loosen if necessary. Add the spinach and cook for 1-2 minutes, just until wilted. Add the olives and capers, if using and adjust seasoning to taste.

While the sauce is simmering bring a pot of water to the boil. Add a generous pinch of salt and cook the pasta for 8-10 minutes, until al dente. Cooking times will vary from brand to brand.

Add the pasta to the pot of sauce with a splash of the cooking water. Stir to combine.

Serve with a sprinkle of cheese, if desired.

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