Knock up a super nutrient dense dinner in no time with this lighting fast pasta sauce recipe that will sneak in extra veg for the veg-fearful, all under the guise of an innocent tomato pasta sauce! I always add red lentils to soups, curries and pasta sauces because they give thickness to the sauce, add protein and fibre and keep tummies full for longer. For the pasta - I really love the 'Seeds of Change' organic spinach trottole pasta for its green colour and ease of soaking up the sauce! All sorts of shapes would work well with this recipe.
Check out Ocado or Tesco, Sainsbury's and other major supermarkets for both soffrito (frozen celery, onion and carrot) and frozen roasted vegetable mixes.
2 onions, chopped
4 cloves garlic, minced
2 cans plum tomatoes
2 Kallo tomato stock cubes (or just veg stock cubes if you can't find these)
1 cup soffrito mix
1 cup mixed roast veg mix (eg. peppers, courgettes, aubergine - use any fresh leftovers you have if you don't have this in your freezer)
2 tsp mixed herbs
2 tsp tamari/soy sauce
Handful of any leafy greens eg. spinach, kale, or frozen if you have it
1 cup dried red lentils
2 tsp vegan Worcestershire sauce (from Biona, available from Ocado)
Black pepper, to taste
2 tbsp pine nuts
A few fresh basil leaves
Sauté the onions in a little sunflower oil for 7 minutes or so until they start to go translucent.
Add the roast veg and soffrito and stir well, putting a lid on the pan for a few mins to let the veggies cook through.
Add the garlic, herbs, dried lentils, plum tomatoes, tamari and Worcestershire sauce and simmer on a medium-low heat for a few minutes before putting your pasta on to cook.
Once the pasta is al dente, drain and add to the sauce, stir well and simmer for 2 more minutes.
Grab a dry saucepan and gently toast the pine nuts, shaking the pan to brown them evenly.
Spoon your steaming hot pasta and sauce combo into bowls, top with the pine nuts, torn fresh basil and a generous sprinkling of nutritional yeast.