Red lentil pasta with tempeh and mushroom ragù

Ingredients

For 1 serving

• Red lentil pasta70 g
• Tempeh100 g
• Button mushrooms100 g
• Tomato passata150 g
• Carrots40 g
• Celery30 g
• Onion30 g
• Bay leaves1 g
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: soy, celery,

Method

1. Peel the carrot, wash the celery, peel the onion and chop them finely; wipe the button mushrooms with a damp cloth and chop them roughly; crumble the tempeh with your fingers.
2. In a frying pan heat the oil over a medium heat and fry the chopped vegetables for 5 minutes, until soft.
3. Add the tempeh and mushrooms and cook for 6–7 minutes over a medium-high heat, stirring, until the mushroom liquid has evaporated and the tempeh is golden.
4. Pour in the passata with the bay leaf and a pinch of salt and simmer for 15 minutes over a low heat, stirring now and then, until the ragù is thick; if it dries out, add a splash of water. Remove the bay leaf and season with pepper.
5. Meanwhile bring a large pan of water to the boil, salt it and cook the red lentil pasta for the time on the packet, tasting it a minute early: it should stay al dente.
6. Drain the pasta, keeping a splash of the cooking water, and toss it with the ragù over a low heat for a minute until coated.