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Wheat Penne Pasta(ContainsCereals containing gluten)
Italian Style Herbs
Red Split Lentils
Finely Chopped Tomatoes with Basil
Vegetable Stock Paste(ContainsCelery)
Grated Hard Italian Style Cheese(ContainsMilk, Egg)
Water for the Sauce
Preheat your oven to 200°C. Bring a large saucepan of water to the boil with 0.5 tsp of salt for the pasta. Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Trim the carrot and grate on the coarse side of your grater (no need to peel). Halve the pepper and discard the core and seeds. Thinly slice and chop into small pieces. Thinly slice the chestnut mushrooms.
When the water is boiling, stir in the penne and cook for 12 mins. Drain in a colander. pop back in the pan, drizzle with oil and stir through to stop it sticking. Set aside.
Meanwhile, heat a drizzle of oil in a large frying pan on medium heat. When hot, add the shallots, pepper, mushrooms and chorizo along with a pinch of sugar. Season with salt and pepper. Cook, stirring occasionally, until the veg starts to colour, 3-4 mins. Stir in the garlic, grated carrot and Italian herbs and cook for another minute.
Stir the tomato puree into the veggies then stir in the balsamic vinegar and allow it to evaporate. Stir in the red split lentils. Pour in the finely chopped tomatoes, water (see ingredients for amount) and vegetable stock paste. Bring to the boil, then reduce the heat and simmer until thick and tomatoey, 20-25 mins, stirring occasionally to make sure the lentils don't catch. Add a splash of water if you feel it needs it.
Meanwhile, drain the mozzarella and tear into small pieces. When the ragu is thickened and the lentils are tender, stir in the cooked penne. Season to taste with salt and pepper if needed then transfer to an appropriately-sized ovenproof dish. Scatter the mozzarella over the top then sprinkle over the hard Italian style cheese. Grill on the top shelf of your oven until golden and bubbling, 5-6 mins.
Share the veggie ragu pasta between bowls and dig in.