1 Hour Plus 1 - 2 hours to rest pasta
1 tablespoon olive oil
1 red onion, finely chopped
1 carrot, finely chopped
1 celery stick, finely chopped
100g mushrooms, finely chopped
4 garlic cloves, minced
1 heaped teaspoon dried oregano
150g Puy lentils, rinsed and drained
100ml vegan red wine
1 heaped tablespoon tomato purée
400g can chopped tomatoes
150ml passata (sieved tomatoes)
1 tablespoon balsamic vinegar
½ tablespoon yeast extract spread
½ tablespoon brown or palm sugar
1 bay leaf
Sea salt flakes and black pepper
400g ‘00’ pasta flour, plus extra for dusting
1 teaspoon sea salt flakes
1 tablespoon olive oil
For the pasta, place the flour and salt in a food processor and pulse to combine. Whisk the water and oil together and gradually add to the flour, pulsing continuously, until the mixture forms a rough dough ball. Turn out on to a clean surface and knead for 1 minute, then wrap in clingfilm, transfer to the refrigerator and leave to rest for 1–2 hours.
Heat the olive oil in a large frying pan over a medium heat. Add the onion, carrot and celery, season, cover and sweat for 5–7 minutes, until the vegetables begin to soften. Add the mushrooms and cook for a further 2-3 minutes until softened.
Add the garlic, oregano and Puy lentils to the pan and cook, stirring, for 1–2 minutes until the aromas begin to exude. Pour in the red wine, increase the heat to high and cook until the wine has evaporated.
Stir in the tomato purée, then add the canned tomatoes, passata, balsamic vinegar, yeast extract spread, sugar and measured water. Season generously, add the bay leaf and simmer for at least 1 hour, stirring frequently, until the lentils are cooked and the sauce is thick and glossy.
Roll the pasta dough out on a lightly floured work surface until it is almost transparent, turning it frequently so it doesn’t stick. Using a sharp knife, cut the dough into tagliatelle sized strips. (alternatively, use a pasta maker if you have one.) Dust the ribbons with flour to prevent sticking.
Bring a large pan of salted water to the boil, add the pasta to the pan and cook for 3–4 minutes until al dente. Drain and divide between warmed bowls, top with the ragu and serve.
Cook Share Eat Vegan: Delicious plant-based recipes for Everyone
Cook Share Eat Vegan is published by Mitchell Beazley. Images credited to Danielle Wood.
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