Vegetable Pasta Bolognese
Serves 4, generously
Ingredients
Extra virgin olive oil, enough to cover the base of the pan
1 onion, finely chopped
2 or 3 cloves garlic, finely chopped or crushed
2 sticks celery, finely chopped
Small bunch basil, finely chopped, keep chopped stalks aside to cook with onion
1 tablespoon dried mixed herbs
1 bay leaf, fresh or dried
2 carrots, grated or diced
1 small courgette, grated
100g red split lentils, rinsed
150g mini pasta shapes, such as macaroni or stars
100g dried soya mince
500g passata
1 heaped tablespoon tomato puree
Pinch of sea salt
Few grinds of black pepper
Method
Leave the lid on at each stage when you are cooking this dish, the steam helps the vegetables cook nicely and more efficiently.
Put the olive oil in a heavy-bottomed pan on a gentle heat and add the onions, garlic, celery and basil stalks, followed by the dried herbs, bay leaf, salt and pepper. Stir and let cook until soft but not browned. This takes about 10 minutes. If the onions start to stick, turn down the heat and add a splash of water.
Put the carrots, courgette and lentils into the pan and mix everything together. Add cold water to cover the vegetables. Bring to a simmer and cook until the vegetables and lentils are soft, this will take about 15-20 minutes. Add more water if needed. Stir occasionally.
While the vegetables are simmering bring a pan of salted water to the boil and add the pasta. Cook according to the packet instructions then drain. Gently stir in a good slosh of olive oil and set aside.
Add the soya mince to the vegetables and stir through.
Add the passata and tomato puree into the vegetable pan and stir. Simmer with the lid off for five minutes, stirring regularly. Once the sauce feels satisfyingly rich, take off the heat, remove the bay leaf and stir in the basil and pasta. Taste and adjust seasoning if necessary.