Sweet potato linguine is more robust than courgetti, so can withstand a bit more cooking. Served with a warming vegan bolognese-style ragù, this gluten-free low calorie main is perfect for the start of the cooler months
Ingreadient
- olive oil
- 1 onion, finely chopped
- 1 carrot, peeled and grated
- 100g button or chestnut mushrooms, finely chopped
- 1 clove garlic, crushed
- 1 tbsp balsamic vinegar
- finely chopped to make 1 tbsp rosemary needles
- 400g tin chopped tomatoes
- 250g pouch cooked puy lentils
- 2 large or 3 medium sweet potatoes, peeled
Direction
- Heat 1 tsp oil in a pan on a low heat and fry the onion and carrot with a pinch of salt for 10 minutes until soft, but not golden. Turn the heat up a little, add the mushrooms and fry for 5 minutes until they start to turn golden, then add the garlic, balsamic and rosemary and simmer until most of the balsamic has evaporated.
- Tip in the tomatoes, and simmer for 10 minutes, then add the lentils. Season and simmer for 5-10 minutes, until thickened.
- Meanwhile, peel the sweet potatoes into long thin strips with a veg peeler or spiralizer, layer them on top of each other, then cut the ribbons into 3mm wide lengths, or use the flatter setting of a spiralizer, to make sweet potato noodles.
- Heat 1 tsp oil in a pan and fry the sweet potato noodles for 3-5 minutes until tender and it has turned a lighter shade of orange. Season, then tip into bowls and top with the vegan ragu.
