Sweet potato linguine with vegan puy lentil ragù
Save recipe
Serves 3
Easy
Total time: 40 mins
0 reviews
loading...
Get 5 months for £5 when you subscribe today
Sweet potato linguine is more robust than courgetti, so can withstand a bit more cooking. Served with a warming vegan bolognese-style ragù, this gluten-free low calorie main is perfect for the start of the cooler months
Gluten free
Vegan
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Try our sweet potato linguine with puy lentil ragù, then check out our vegan mac and cheese, vegan bolognese, vegan carbonara, vegan moussaka and more vegan pasta recipes.
Try our sweet potato noodles with vegetarian bolognese recipe. Our lentil bolognese is a great vegan meal idea to add to this spiralized sweet potato recipe.
Ingredients
Nutrition
-
olive oil
-
1 onion
finely chopped
-
1 carrot
peeled and grated
-
100g button or chestnut mushrooms
finely chopped
-
1 clove garlic
crushed
-
1 tbsp balsamic vinegar
-
finely chopped to make 1 tbsp rosemary needles
-
400g tin chopped tomatoes
-
250g pouch cooked puy lentils
-
2 large or 3 medium sweet potatoes
peeled
Nutrition: per serving
-
kcal494
low
-
fat4.5g
low
-
saturates1g
-
carbs87.8g
-
sugars42.2g
-
fibre19.7g
-
protein15.7g
Ad
Method
-
step 1
Heat 1 tsp oil in a pan on a low heat and fry the onion and carrot with a pinch of salt for 10 minutes until soft, but not golden. Turn the heat up a little, add the mushrooms and fry for 5 minutes until they start to turn golden, then add the garlic, balsamic and rosemary and simmer until most of the balsamic has evaporated.
-
step 2
Tip in the tomatoes, and simmer for 10 minutes, then add the lentils. Season and simmer for 5-10 minutes, until thickened.
-
step 3
Meanwhile, peel the sweet potatoes into long thin strips with a veg peeler or spiralizer, layer them on top of each other, then cut the ribbons into 3mm wide lengths, or use the flatter setting of a spiralizer, to make sweet potato noodles.
-
step 4
Heat 1 tsp oil in a pan and fry the sweet potato noodles for 3-5 minutes until tender and it has turned a lighter shade of orange. Season, then tip into bowls and top with the vegan ragù.
Check out our guide to spiralizing, including spiralizer recipes and courgette noodles recipes.
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue