Vegetable ragu and pasta | Diabetes UK

Ingredients

• 1 tsp rapeseed oil
• 1 large onion, finely diced
• 1 pepper, finely diced
• 1 medium carrot, finely diced
• 1 courgette, finely diced
• 100g mushrooms, finely diced
• 2-4 cloves garlic, crushed
• 2 heaped tsp dried oregano
• 1 vegetable stock cube dissolved in 200ml water
• 2 fresh tomatoes, finely diced
• 400g tin chopped tomatoes
• good grind black pepper
• 1 tbsp tomato purée
• 300g wholemeal pasta, eg pappardelle
• 400g tin green/Puy lentils, drained