Sweet potato linguine is more robust than courgetti, so can withstand a bit more cooking. Served with a warming vegan bolognese-style ragù, this gluten-free low calorie main is perfect for the start of the cooler months
*This recipe is gluten-free according to industry standards
peeled and grated
button or chestnut mushrooms 100g,
garlic 1 clove,
balsamic vinegar 1 tbsp
rosemary needles finely chopped to make 1 tbsp
chopped tomatoes 400g tin
cooked puy lentils 250g pouch
sweet potatoes 2 large or 3 medium,
Heat 1 tsp oil in a pan on a low heat and fry the onion and carrot with a pinch of salt for 10 minutes until soft, but not golden. Turn the heat up a little, add the mushrooms and fry for 5 minutes until they start to turn golden, then add the garlic, balsamic and rosemary and simmer until most of the balsamic has evaporated.
Tip in the tomatoes, and simmer for 10 minutes, then add the lentils. Season and simmer for 5-10 minutes, until thickened.
Meanwhile, peel the sweet potatoes into long thin strips with a veg peeler, layer them on top of each other, then cut the ribbons into 3mm wide lengths, or use the flatter setting of a spiralizer, to make linguine ribbons.
Heat 1 tsp oil in a pan and fry the sweet potato for 3-5 minutes until tender and it has turned a lighter shade of orange. Season, then tip into bowls and top with the ragù.