Tagliatelle with vegetable ragu

Tagliatelle with vegetable ragu

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(25 ratings)

Prep: 10 mins Cook: 40 mins


Serves 5
This healthy veggie bolognese-style sauce is great served with pasta and crams in 3 of your 5-a-day

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal321
  • fat3g
  • saturates2g
  • carbs55g
  • sugars12g
  • fibre5g
  • protein15g
  • salt0.3g
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  • 1 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 celery sticks, finely chopped



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 2 carrots, diced



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 4 garlic cloves, crushed
  • 1 tbsp each tomato purée and balsamic vinegar
  • 250g diced vegetables, such as courgettes, peppers and mushroom



    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 50g red lentil
  • 2 x 400g cans chopped tomatoes with basil
  • 250g tagliatelle (or your favourite pasta)
  • 2 tbsp shaved parmesan (optional)



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  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.

  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.

  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.

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Comments, questions and tips

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30th Aug, 2013
i added a pint of water with my lentils - and extra veg - delicious :)
15th Apr, 2013
Not all that impressed, I did like the balsamic 'twist' but apart from that found it quite stodgy and dry, will not be doing again.
1st Apr, 2013
It's ok, not terrific but good bit of weekday stodge, it is quite thick, I agree with the previous comment of add some stock with the lentils.
8th Jan, 2013
Fantastic recipe which I have made many times. It would have received five stars, but I see this more as a base recipe. By adding your own spices and additional vegetables it really brings it to life. I have also used this for the filling to a vegetable lasagne, definitely worth a try!
15th Sep, 2012
Really easy recipe. I found the lentils took a while to soften and had to keep adding dashes of water, I also added a beef oxo cube to give it more depth of flavor and I quite enjoyed it
10th Jul, 2012
Very tasty and the lentils set it apart from boring old veggie pasta sauce. No extra liquid is needed and everything cooks up in the time stated (I wonder if peolple who had trouble were using regular lentils, the red ones cook much faster).
4th Jun, 2012
This was absolutely delicious and a huge hit in my house with both adults and children! I added butternut squash to the diced vegetables and doubled the ingrediants so I could freeze some. I'm going to do it with herb couscous next time instead of pasta.
1st Jun, 2012
Okay, so i'm cooking this right now and there's a few things missing from this "guide". First of all Boil the lentils first for 10 mins then leave to simmer until soft. While doing this pre-pare the veg. Then instead of adding 2-3tbsp ? try adding 6-7tbps. Other then this information which is missing everything else is working out fairly ok. I'll let you know how this turns out after i've tasted. P.S This is my first time cooking anything other something with chips so my opinion might be abit crap lol
18th Apr, 2012
This was really tasty and easy to prepare, although I left out the lentils. I ate the left over ragu for lunch the next day and had it with cous cous and it tasted much better than the version with pasta. So I'd suggest trying it with cous cous instead.
Frantic Flapjack
28th Feb, 2012
Loved this. I didn't add any extra liquid and the lentils cooked perfectly in the given time. Really quick to make and a great way to get your 5 a day in. Very colourful on the plate too. Served with twirly pasta and some grated Cheddar on top.


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