Low-calorie pasta recipe for 5 people, takes only 40 mins; recipe has onion, celery, carrot, garlic clove, tomato puree, mushroom, red lentil, chopped tomato, tagliatelle and parmesan.
Tagliatelle with vegetable ragu
Course: Low-calorie pasta
Servings
5
servings
Prep time
10 mins
Ingredients
- Garlic Clove: 4 garlic cloves, crushed
- Parmesan: 2 tbsp shaved parmesan (optional)
- Onion: 1 onion, finely chopped
- Chopped Tomato: 2 x 400g cans chopped tomatoes with basil
- Carrot: 2 carrots, diced
- Red Lentil: 50g red lentil
- Tomato Puree: 1 tbsp each tomato puree and balsamic vinegar
- Celery: 2 celery sticks, finely chopped
- Mushroom: 250g diced vegetables, such as courgettes, peppers and mushroom
- Tagliatelle: 250g tagliatelle (or your favourite pasta)
Directions
- 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.
- Add the garlic, tomato puree and balsamic vinegar, cook on a high heat for 1 min more, add the diced veg, lentils, tomatoes, then bring up to the boil.
- 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.
