One Pot Spaghetti with Lentil Ragu
Ingredients
- 1 tbsp olive oil
- 1 stalk celery, finely diced
- 1 brown onion, finely diced
- 1 carrot, finely diced
- 1 tbsp tomato paste
- 240 ml vegan red wine
- 1 tin (400g) lentils, drained and rinsed
- 1 tin chopped tomatoes
- 200 g spaghetti
- 250 ml vegetable stock
- 1 bay leaf
- 1 large handful spinach
- Salt and pepper to taste
- Fresh basil and vegan parmesan to serve
Preparation
Start by sautéing finely diced celery, onion and carrot in a tablespoon of olive oil over medium heat for 5 minutes.
Add a tablespoon of tomato paste and deglaze with 240ml of red wine. Stir in a tin of chopped tomatoes and lentils.
Next, add 200g of spaghetti alongside 250ml of vegetable stock, and a bay leaf. Let everything simmer together until the pasta is cooked through.
Finally, remove the bay leaf and add a large handful of spinach, then cook for a few minutes until wilted.
Season to taste with salt and pepper and serve hot garnished with fresh basil and a sprinkling of vegan parmesan cheese.
