Veggie Ragu Pasta Bake with Chorizo
with Peppers and Mushrooms
.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
1 unit(s)
Echalion Shallot
1 unit(s)
Garlic
1 unit(s)
Carrot
1 unit(s)
Bell Pepper
150 grams
Chestnut Mushrooms
180 grams
Wheat Penne Pasta
(ContainsCereals containing gluten)1 sachet
Italian Style Herbs
90 grams
Chorizo
1 sachet
Tomato Puree
1 sachet
Balsamic Vinegar
(ContainsSulphites)50 grams
Red Split Lentils
1 pack(s)
Finely Chopped Tomatoes with Basil
10 grams
Vegetable Stock Paste
(ContainsCelery)1 ball(s)
Mozzarella
(ContainsMilk)40 grams
Grated Hard Italian Style Cheese
(ContainsMilk, Egg)Not included in your delivery
300 milliliter(s)
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.