Hidden veggies vegetable bolognaise

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You’ll be well on the way to your target 5-a day with a serving of this yummy pasta dish…

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Food editor’s top tip – Serve with whole wheat spaghetti or pasta shapes for extra fibre and to help keep you feeling fuller for longer.

 

SERVES 6 PREP 10 MINS

COOK 30 MINS

What you need:

150g red lentils

600ml vegetable stock

1tbsp olive oil

1 red onion, chopped

1 garlic clove, crushed

500g butternut squash, chopped

1 red pepper, deseeded and chopped

100g chestnut mushrooms, chopped

500g passata

1tbsp Worcestershire sauce

250g spaghetti

100g frozen peas

What you need to do:

  • Place the lentils in a pan with 400ml of the vegetable stock. Bring to the boil, reduce the heat, cover and simmer for 15 mins, until tender.
  • At the same time, heat the olive oil in a large pan. Add the red onion, garlic and butternut squash and cook, stirring occasionally, for 5 mins. Add the red pepper, cook for 2 mins then add the mushrooms, passata, Worcestershire sauce and remaining vegetable stock. Season, bring to the boil, reduce the heat and simmer for 10 mins.
  • Meanwhile, cook the spaghetti in a large pan of boiling water for 10 mins until just tender.
  • Add the lentils to the vegetables. Blend half the vegetables in a food processor then return to the rest of the vegetables in the pan. Add the peas and simmer for 3 mins. Drain the spaghetti and toss with the sauce.

Per serving:  340calories, 3.5g fat, (0.5g saturated fat) 58g carbs