Rupy's High-Protein Rigatoni | olivemagazine

Ingredients

• 2 tbsp olive oil plus extra to serve
• 100g onions finely chopped
• 4 garlic cloves finely chopped
• 3 tsp dried mixed herbs
• 2 tbsp tomato purée
• 100ml red wine
• 100g walnuts roughly chopped
• 200g tempeh roughly chopped
• 200ml vegetable stock
• 200ml passata
• 1 tbsp balsamic vinegar
• 200g cooked Puy lentils
• 100g cavolo nero stalks removed, leaves massaged and roughly chopped
• 150g rigatoni
• 20g parmesan finely grated, to serve