Description
A hearty and healthy Tagliatelle with vegetable ragu featuring a rich mix of diced vegetables, red lentils, and aromatic seasonings, simmered to perfection and served over tender pasta with an optional Parmesan topping. Perfect for a wholesome vegetarian meal.
Ingredients
Scale
Vegetable Ragu
- 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
Pasta
- 250g tagliatelle (or your favourite pasta)
Toppings (optional)
- 2 tbsp shaved Parmesan
Instructions
- Prepare the vegetables: Tip the chopped onion, celery, and carrots into a large non-stick saucepan. Add 2-3 tablespoons of water or stock if available to prevent sticking. Cook gently over medium heat, stirring often, until the vegetables soften, approximately 5-7 minutes.
- Add aromatics and intensify flavor: Stir in the crushed garlic, tomato purée, and balsamic vinegar. Increase the heat to high and cook for 1 more minute to release the flavors.
- Add main ingredients and simmer: Add the diced vegetables, red lentils, and canned chopped tomatoes with basil to the saucepan. Bring the mixture up to a boil, then reduce the heat to a simmer and cook uncovered for about 20 minutes, stirring occasionally until the lentils are tender and the ragu has thickened.
- Cook the pasta: While the ragu simmers, cook the tagliatelle according to the package instructions until al dente. Drain the pasta well.
- Season and serve: Season the ragu with salt and pepper to taste. Serve the vegetable ragu over the cooked tagliatelle. Sprinkle with shaved Parmesan if desired for an extra touch of richness.
Notes
- For a meaty variation, add 250g turkey mince when adding the garlic, tomato purée, and balsamic vinegar. Fry for 3 minutes, breaking up the mince, then proceed with adding vegetables and lentils.
- Use vegetable stock instead of water for deeper flavor when cooking the base vegetables.
- Red lentils absorb liquid quickly; you can add a splash of water during simmering if needed to keep the ragu from drying out.
- For a vegan version, omit the Parmesan or use a plant-based alternative.
- Tagliatelle can be substituted with any pasta shape of your choice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: tagliatelle, vegetable ragu, vegetarian pasta, red lentils, healthy dinner, Italian recipe
