Vegan ragu

Ingredients

250g tagliatelle

1 tbs garlic oil

1 medium carrot, grated

2 celery stalks, diced

1 tablespoon fresh thyme, finely chopped

2 tablespoons tomato paste

1 x 400g can brown lentils, drained and rinsed

1 x 400g can jackfruit, drained and shredded

400 ml (2 cups) vegetable stock

2 tablespoons fresh basil, chopped

30 g (⅓ cup) vegan Parmesan, grated (optional)

Salt and pepper to taste

Method

1. Heat the garlic oil in a large, deep pan or Dutch oven and sauté carrot and celery for 4-5 minutes over medium heat until softened.

2. Add the thyme, stir to combine and continue to cook for another minute until fragrant.

3. Stir in the tomato paste and cook for another minute. Add the lentils, jackfruit and vegetable stock and stir to combine. Bring the sauce to a boil, then lower the heat and simmer for 15 minutes.

4. Meanwhile, bring a large pot of water to a boil, salt it well, and cook the pasta al dente according to the instructions on the package.

5. Transfer the cooked pasta to the pan, toss well, and stir in the basil and vegan Parmesan if used.

6. Season to taste and serve immediately, topped with extra fresh basil and parmesan.

Original recipe: Jackfruit Bolognese Ragu