Dinner

Tagliatelle with Vegetable and Lentil Ragu Recipe

ByLuna Ryder January 17, 2026January 17, 2026

Introduction

This tagliatelle with vegetable ragu is a hearty and flavorful dish perfect for a comforting meal. Packed with a variety of vegetables and red lentils, it offers a healthy twist on traditional pasta ragu that’s both satisfying and easy to prepare.

The image shows a small white saucepan filled with a chunky tomato-based sauce mixed with lentils and pieces of zucchini, all cooked together to create a rich red and green mix with a thick texture. A shiny spoon is placed in the saucepan, resting on the side while stirring the sauce. Behind the saucepan, there are two small white bowls—one filled with thin slices of pale yellow cheese and the other with white shredded cheese—both sitting on a white marbled surface. The overall setting is clean and simple with natural lighting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 onion, finely chopped
2 celery sticks, finely chopped
2 carrots, diced
4 garlic cloves, crushed
1 tbsp tomato purée
1 tbsp balsamic vinegar
250g diced vegetables (such as courgettes, peppers, and mushrooms)
50g red lentils
2 x 400g cans chopped tomatoes with basil
250g tagliatelle (or your favourite pasta)
2 tbsp shaved parmesan (optional)

Instructions

Step 1: Tip the onion, celery, and carrots into a large non-stick saucepan. Add 2-3 tablespoons of water or stock if you have some, then cook gently, stirring often, until the vegetables are soft.
Step 2: Add the crushed garlic, tomato purée, and balsamic vinegar to the pan. Cook on a high heat for 1 minute more.
Step 3: Stir in the diced vegetables, red lentils, and chopped tomatoes with basil. Bring the mixture up to a boil.
Step 4: Turn the heat down to a simmer and cook for about 20 minutes, stirring occasionally, until the lentils are tender and the ragu has thickened.
Step 5: Meanwhile, cook the tagliatelle according to the pack instructions, then drain.
Step 6: Season the ragu to taste with salt and pepper. Serve the ragu over the cooked tagliatelle and sprinkle with shaved parmesan if you like.

Tips & Variations

To make it meaty, add 250g turkey mince when you add the garlic, tomato purée, and balsamic vinegar. Fry for 3 minutes, breaking up the mince with a wooden spoon, before adding the diced vegetables and lentils.

Storage

Store any leftover ragu in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if it has thickened too much. Cooked pasta is best stored separately to avoid it becoming mushy.

How to Serve

The image shows a white saucepan filled with a chunky mixture of cooked lentils, diced zucchini, and tomato sauce. The lentils are a reddish-brown color, while the zucchini pieces are green with pale centers, giving a mix of textures. A silver spoon is resting inside the saucepan, partially submerged in the mixture. In the background, there are two small white bowls, one with thin slices of white onion and the other with peeled garlic cloves. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta?

Yes, you can use any pasta you prefer, such as penne, spaghetti, or fusilli. Just adjust cooking times according to the package instructions.

Are red lentils necessary in this recipe?

Red lentils add protein and help thicken the ragu, but you can omit them if you prefer or substitute with other lentils or beans. Keep in mind cooking times may vary slightly.