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Eating veggie » Recipes » Pasta with Ragù and Winter Slaw

Pasta with Ragù and Winter Slaw

Prep time 25 mins, cook time 1 hr

Serves 4

Egg-Free

Ragu

Ragù is a familiar family dish that everybody knows and loves. It combines many healthy, low-carbon ingredients, as well as being quick and simple to make. One portion is low in saturated fat and contains nearly half of your daily recommended protein intake. Some of this comes from walnuts, which are great for adding plenty of healthy fats like omega 3 and 6 to your diet. The ragù is served with a delicious winter slaw, containing cabbage, cavolo nero and carrot, to give a boost of vitamins A, C and K.


Ingredients

For the ragù

  • 1 tbsp rapeseed oil
  • 1 celery stalk, finely chopped
  • 1 carrot, peeled and finely chopped
  • 1 onion, peeled and finely chopped
  • 1 garlic clove, peeled and finely chopped
  • 2 bay leaves
  • 1 tsp dry sage
  • 1 tsp dry thyme
  • 1 tsp dry basil
  • 1 tbsp tomato purée
  • 200g chestnut mushrooms, roughly chopped
  • 100g walnuts, chopped
  • 170g cooked brown lentils, from a can or packet
  • 200ml low-sodium vegetable stock
  • 1 tbsp aged balsamic vinegar
  • 1 x 400g can chopped tomatoes or passata
  • 10g flat-leaf parsley, chopped with stalks
  • Salt and pepper, to taste

For the pappadelle

  • 800ml water
  • 400g dried pappardelle

For the winter slaw

  • 120g cavolo nero, finely sliced
  • 30g raisins
  • 2 carrots, peeled and shaved
  • ¼ red cabbage, shaved
  • 1 tbsp rapeseed oil
  • 1 tsp English mustard
  • 1 lemon, zest and juice
  • ¼ tsp salt
  • ½ tsp pepper

To serve

  • 10g flat-leaf parsley, chopped
  • 50g vegetarian Italian-style hard cheese, grated

Method

  1. To make the ragù: In a large frying pan, add the rapeseed oil and fry the celery, carrot and onion over a medium heat for 5 minutes, until translucent.
  2. Add the garlic, bay leaves and all the dry herbs. Continue cooking for 3 minutes. Add the tomato purée and cook for 3 minutes.
  3. Add the chopped mushrooms and cook for 15 minutes. Add the walnuts and lentils, then cook for 5 minutes.
  4. Add the vegetable stock, balsamic vinegar and chopped tomatoes or passata and cook for 15-20 minutes, until the sauce has thickened. Add the flat-leaf parsley. Season to taste.
  5. To make the pappardelle: In a saucepan, bring the water to a boil. Add the pappardelle and simmer for 10 minutes or until the pasta is cooked.
  6. To make the winter slaw: Place the cavolo nero and raisins into a colander over a bowl. Boil a kettle and pour hot water over them to soften. Allow to drain.
  7. In a bowl, mix together the cavolo nero, raisins, carrot and cabbage.
  8. To make the winter slaw dressing: In a separate bowl, combine all the remaining winter slaw ingredients and mix together thoroughly. Add the dressing to the vegetables and raisins.
  9. To serve: Toss the pasta into the ragù and put it on a large serving platter. Top the ragù with the extra parsley and grated Italian-style hard cheese. Serve with the winter slaw on the side.

Nutrition per serving

548 kcal

Calories

20g

Protein

19g

Fat

3.4g

Saturates

67g

Carbs

17g

Sugar

11g

Fibre

0.54g

Salt

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