Vegetable ragu and pasta
With plenty of lentils and veggies, this is a firm favourite with vegetarians and meat-eaters alike.
- Servings: 4
Source: Diabetes UK
Ingredients
- rapeseed oil
- large onion, finely diced
- pepper, finely diced
- medium carrot, finely diced
- courgette, finely diced
- mushrooms, finely diced
- garlic, crushed
- heaped tsp dried oregano
- vegetable stock cube dissolved in 200ml water
- fresh tomatoes, finely diced
- tin chopped tomatoes
- good grind black pepper
- tomato purée
- wholemeal pasta, eg pappardelle
- tin green/Puy lentils, drained