Aubergine, lentil & chestnut ragu
- Serves4
- CourseMain meal
- Prepare15 mins
- Cook25 mins
- Total time40 mins
Ingredients
- 1 aubergine, cut into 2-3cm chunks
- 2 tbsp olive oil
- 1 red onion, sliced
- 2 garlic cloves, crushed
- 1 pinch ground allspice
- ½ tsp ground paprika
- 1 tbsp heaped tomato purée
- 100g Merchant Gourmet Whole Chestnuts
- 250g Merchant Gourmet Puy Lentils
- 300ml Cooks’ Ingredients fresh Vegetable Stock
- 4 sun-dried tomatoes, thinly sliced
- 350g spaghetti
- ¼ 25g pack basil, leaves picked
Method
Preheat the oven to 200 ̊C, gas mark 6. Toss the aubergine with 1 tbsp oil, season and spread out on a parchment-lined baking tray. Roast for 20-25 minutes, turning halfway, until golden. Meanwhile, heat the remaining 1 tbsp oil in a large frying pan over a medium-high heat and fry the onion for 10 minutes until soft and starting to colour.
Add the garlic to the frying pan and cook for 2-3 minutes, then add the spices and tomato purée and fry for another 2 minutes. Crush the chestnuts with the back of a fork and stir into the pan with the lentils, stock and sun-dried tomatoes. Bring to a low simmer and cook for 4-5 minutes.
Cook the pasta according to pack instructions in boiling, salted water, then drain. Stir the roasted aubergine through the ragù, season, then toss with the pasta and divide between four plates. Serve scattered with a few basil leaves.
Cook’s tip
If you’re vegetarian, sprinkle some grated vegetarian hard cheese over the top, or you can top with nutritional yeast to keep this recipe vegan.
And to drink...
Enjoy this flavourful ragù with a glass of refreshing Bourgogne Chardonnay, France. This vegan wine has ripe citrus notes and a long, generous finish.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,343kJ/ 556kcals |
|---|---|
Fat | 13g |
Saturated Fat | 2g |
Carbohydrates | 85g |
Sugars | 10g |
Fibre | 12g |
Protein | 19g |
Salt | 0.8g |