Courgette, pea & pesto soup
Enjoy this super healthy soup when you want a comforting but low-calorie lunch – rich in fibre, vitamin C and folic acid
Tagliatelle with vegetable ragu
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 5
Skip to ingredients
- 1 onionfinely chopped
- 2 celerysticks, finely chopped
- 2 carrotsdiced
- 4 garlic clovescrushed
- 1 tbsp each tomato puréeand balsamic vinegar
- 250g diced vegetables, such as courgettes, peppers and mushroom
- 50g red lentil
- 2 x 400g cans chopped tomatoeswith basil
- 250g tagliatelle(or your favourite pasta)
- 2 tbsp shaved parmesan(optional)
Nutrition: per serving
- kcal321low
- fat3g
- saturates2g
- carbs55g
- sugars12g
- fibre5g
- protein15g
- salt0.3glow
Method
step 1
Tip the onion, celery and carrots into a large non-stick saucepan and add 2-3 tbsp water or stock, if you have some. Cook gently, stirring often, until the vegetables are soft.
step 2
Add the garlic, tomato purée and balsamic vinegar, cook on a high heat for 1 min more, add the diced veg, lentils, tomatoes, then bring up to the boil.
step 3
Turn to a simmer, then cook for about 20 mins. Meanwhile, cook the pasta following pack instructions, then drain. Season the ragu and serve with pasta and Parmesan on top, if you like.
