Cauliflower and Lentil Bolognese

Lentils and cauliflower give this sauce a toothsome texture. If needed, check the stock and pasta are vegan.

Hands-on time 20min. Cooking time about 40min. Serves 4

1tbsp olive oil

1 onion, finely chopped 275g cauliflower florets 2 garlic cloves, crushed 2tsp paprika

400g tin chopped tomatoes 400ml vegetable stock 2tbsp balsamic vinegar 1tsp dried thyme

1tsp dried oregano Large handful basil, roughly chopped, plus extra to garnish 75g red split lentils, rinsed under cold water 3tbsp tomato purée

TO SERVE

300g wholewheat pasta, we used Garofalo Mafalda Corta

1 Heat the oil in a large pan over medium heat and fry the onion for 5min, until softened. Meanwhile, pulse the cauliflower in a food processor to break down the florets. Alternatively, finely chop cauliflower by hand.

2 Add the garlic, cauliflower and paprika to the pan and fry for a couple of min. Add the tomatoes, stock, balsamic vinegar, dried and fresh herbs, lentils, tomato purée and some seasoning. Bring to the boil and simmer for 30min, stirring frequently, until sauce is thick and lentils are tender. Check seasoning.

3 Meanwhile, cook the pasta in a large pan of salted boiling water according to packet instructions. Drain. Serve topped with the sauce, garnished with basil. PER SERVING 440cals, 19g protein, 6g fat

(1g saturates), 71g carbs (14g total sugars), 14g fibre