25956

Sweet potato linguine with puy lentil ragù

  • serves 3
  • A little effort
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
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*This recipe is gluten-free according to industry standards

Ingredients

  • olive oil
  • onion 1, finely chopped 
  • carrot 1, peeled and grated 
  • button or chestnut mushrooms 100g,  finely chopped
  • garlic 1 clove, crushed 
  • 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, peeled

Method

  • Step 1

    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.

  • Step 2

    Tip in the tomatoes, and simmer for 10 minutes, then add the lentils. Season and simmer for 5-10 minutes, until thickened.

  • Step 3

    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.

  • Step 4

    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.

Nutritional Information

  • Kcals 494
  • Fat 4.5g
  • Saturates 1g
  • Carbs 87.8g
  • Sugars 42.2g
  • Fibre 19.7g
  • Protein 15.7g
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