Veggie Spaghetti Ragu

Bring a large saucepan of salted water to the boil for the spaghetti. Crush or finely chop 2 garlic cloves. Coarsely grate the carrot and zucchini, keeping them separate. Finely grate the parmesan. Drain and rinse the lentils.

Cook three-quarters of the spaghetti* in the pan of boiling water for 12 mins or until al dente. Reserve 125ml (½ cup) cooking water, then drain the pasta and return to the pan to keep warm.

Meanwhile, heat 1 tbs olive oil in a large deep frypan over medium heat. Cook the garlic and carrot, stirring, for 4 mins or until softened. Add the Tuscan seasoning and tomato paste and cook, stirring, for 1 min or until fragrant.

Add the zucchini, lentils, tomatoes, reserved cooking water and 2 tsp sugar to the carrot mixture and stir to combine. Bring to the boil, then reduce the heat to medium and cook for 8-10 mins until slightly thickened. Remove from the heat. Taste, then season with salt and pepper.

Divide the spaghetti and ragu among bowls, scatter over the parmesan and enjoy!

There's nothing better than a pasta dish to keep everyone happy. Even better, the ragu sauce can be prepped ahead of time and refrigerated until needed. This allows more time for the flavours to develop too! Then, all you have to do is put the spaghetti on to cook, reheat the sauce and grate the cheese!