Photo: K8
Tagliatelle with vegetable ragu
10 ingredients
10 min + 40 min
Serves 5
openrecipes
This healthy veggie bolognese-style sauce is great served with pasta and crams in 3 of your 5-a-day
Estimated Nutrition (whole recipe, rough)
691
Calories
33g
Protein
23g
Fat
91g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Vegetable | 1 tbsp (14g) | 120 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Celery | 1 stalk (40g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 onion , finely chopped
- 2 celery sticks, finely chopped
- 2 carrots , diced
- 4 garlic cloves , crushed
- 1 tbsp each tomato purée and 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)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes