Angie Asche

Spicy Vegan Ragu

Angie Asche
PREP 10 MIN
COOK  40 MIN

Packed with protein and flavor, Angie’s ragu is perfect to batch cook and keep in the freezer. Tip: serve with your favorite plant-based cheese! Pulse pasta is made using flour from peas, lentils, chickpeas or beans – which means it's high in fiber and low in carbs. It's also ideal if you're gluten intolerant. If you can’t find a pulse-based pasta, substitute wholewheat.

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Number of servings
2
Ingredients

12 tbs olive oil

12 onion diced

1 carrot (medium) diced

125g mushrooms thinly sliced

2 garlic cloves minced

1 tin of crushed tomatoes (400g tin)

12 cup (125ml) vegetable stock

14 cup (63ml) red wine or more vegetable stock

34 tbs tomato paste

1 12 tsp soy sauce (or tamari if gluten free)

1 12 tsp Italian dried herbs

12 tsp chilli flakes or to taste

14 cup (50g) dried green lentils rinsed

salt & pepper, to taste

125g pulse pasta, dried

1 sprig of fresh basil leaves picked (optional)

Methodbased on 4 servings
1

Heat oil in a large pot over medium heat. Add onion and carrots and cook for about 5-6 minutes or until soft. 

2

Add mushrooms and garlic, cooking for about 5-6 minutes until soft.

3

Add tomatoes, stock, wine (if using), tomato paste, soy sauce, herbs, chilli flakes and lentils. Season with salt and pepper and bring to the boil. Reduce to a simmer, cover, and cook for about 30 minutes or until lentils are fully cooked. Adjust seasoning. Add a bit more stock or water as needed, depending on preference if the sauce becomes too thick.

4

While the ragu is cooking, cook pasta in a saucepan of salted boiling water according to packet instructions (about 10 minutes). Drain pasta and mix with ragu. 

5

Divide pasta between bowls and top with basil leaves to serve.

Nutritional Informationper serving

Energy (kJ)

1916 kJ / 457 cals

Protein

24.7 g

Fat

7.6 g

Sat. Fat

5.8 g

Carbs

59.3 g

Sugar

10.5 g

Fiber

15.2 g

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