Chickpea pasta with lentil and seitan ragù

Ingredients

For 1 serving

• Chickpea pasta70 g
• Cooked lentils80 g
• Seitan60 g
• Tomato passata150 g
• Carrots40 g
• Celery30 g
• Onion30 g
• Extra virgin olive oil1 tablespoon
• Bay leaves0.5 g
• Saltto taste
• Black pepperto taste

Contains: gluten, soy, celery,

Method

1. Peel the carrot and finely chop the carrot, celery and onion; chop the seitan with a knife into small pieces, like mince.
2. Heat the oil in a saucepan over medium heat and fry the chopped vegetables for 5 minutes, stirring, until soft.
3. Add the seitan and brown it for 4–5 minutes over medium-high heat, stirring, until coloured.
4. Add the drained cooked lentils, the passata and the bay leaf, salt and simmer over low heat for 20 minutes, stirring now and then, until the ragù is thick; add a splash of water if it dries out. Remove the bay leaf and season with pepper.
5. Meanwhile bring the water to the boil, salt it and cook the chickpea pasta for the time on the packet, no longer, as it breaks up easily; drain, keeping a little of the cooking water.
6. Toss the pasta with the ragù for a minute over low heat with a splash of cooking water and serve.