Vegan, Gluten free, Serves 4-6
• 2 cups of red lentil pasta or any pasta
• 1 onion chopped
• 1 carrot grated
• 1 red pepper sliced
• 1 & 1/2 cups of chopped tomatoes
• 1/2 cup water
• 1 cup of frozen soya mince
• 1 tsp paprika
• 1 tsp mixed dried herbs
• 1/4 tsp chilli flakes
• 1 tsp madras curry powder
1 Add the pasta to a large pan of boiling water, bring to boil, stir and allow to cook for about 10 minutes until tender, drain and set aside.
2 For the bolognaise filling, add a little oil to a pan and fry the onions until golden on a medium heat.
3 Add the peppers followed by the carrots and soya and mix well. The frozen soya may be clumped together but when cooked will disintegrate.
4 Add the chopped tomatoes, 1/2 cup of water, mix and simmer until bolognaise thickens.
5 Add all the spices, season with salt and pepper and tweak according to your taste.
6 Add the pasta to a large dish, stir in the bolognaise and garnish with a sprinkling of seeds.