Veggie Ragu Pasta Bake
with Aubergine and Mushrooms
.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Echalion Shallot
1
Garlic Clove
1
Carrot
1
Aubergine
(May contain Celery)
150
Chestnut Mushrooms
200
Wheat Penne Pasta
(Contains Cereals containing gluten)
1
Italian Style Herbs
1
Tomato Puree
1
Balsamic Vinegar
(Contains Sulphites)
50
Red Split Lentils
1
Finely Chopped Tomatoes with Basil
1
Vegetable Stock Powder
(Contains Celery)
1
Mozzarella
(Contains Milk)
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
3
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Bring a large saucepan of water to the boil with 0.5 tsp of salt for the pasta. Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Trim the carrot and grate on the coarse side of your grater (no need to peel). Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into roughly 1 cm pieces. Thinly slice the chestnut mushrooms.
When the water is boiling, stir in the penne and cook for 12 mins. Drain in a colander. Pop back in the pan, drizzle with oil and stir through to stop it sticking. Set aside. Meanwhile, pop the aubergine onto a baking tray. Drizzle with oil, season with salt and pepper and toss to coat. Spread out in a single layer. When hot, roast on the top shelf of your oven until the aubergine is soft and golden, 20-25 mins. Turn halfway through cooking. Remove from the oven when ready.
Meanwhile, heat a drizzle of oil in a large frying pan on medium heat. When hot, add the shallots and mushrooms along with a pinch of sugar. Season with salt and pepper. Cook, stirring occasionally, until the veg start to colour, 3-4 mins. Stir in the garlic, grated carrot and Italian herbs and cook for another minute.
Stir the tomato puree into the veggies then stir in the balsamic vinegar and allow it to evaporate. Stir in the red split lentils. Pour in the finely chopped tomatoes, water (see ingredients for amount) and vegetable stock powder. Bring to the boil, then reduce the heat and simmer until thick and tomatoey, 20-25 mins, stirring occasionally to make sure the lentils don't catch. Add a splash of water if you feel it needs it.
Meanwhile, drain the mozzarella and tear into small pieces. When the ragu is thickened and the lentils tender, stir in the cooked penne and roasted aubergine. Season to taste with salt and pepper if needed then transfer to an ovenproof dish. Scatter the mozzarella over the top then sprinkle over the hard Italian cheese. Grill on the top shelf of your oven until golden and bubbling, 5-6 mins.
Serve the veggie ragu pasta bake and enjoy.
