Veggie Bolognese

Meanwhile, bring a medium saucepan of water up to the boil with 1/2 tsp salt for the pasta. Chop the olives into small pieces. Quarter the baby plum tomatoes. Roughly chop the parsley (stalks and all). Halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press). Drain and rinse the lentils in a sieve. When the water is boiling, add the rigatoni and cook until tender, 12 mins. Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

While the pasta cooks, heat a drizzle of oil in a frying pan on medium-high heat. Add the shallot to the pan and fry until softened, 3-4 mins. Add in the garlic, Italian herbs, sun-dried tomato paste and the sugar (see ingredients for amount). Stir through and cook for 1 min.

Pour the chopped tomatoes, red wine stock paste, lentils and water (see ingredients for amount) into the shallot pan. Bring to the boil and stir to combine. Simmer until starting to thicken, 5-6 mins.

Meanwhile, put the olives, half the plum tomatoes and half the parsley in a small bowl along with the olive oil (see ingredients for amount). Season with pepper and stir together.