Ingredients

Olive oil
1 white onion, finely chopped
1 carrot, finely chopped
1 red pepper, finely chopped
5 Portobello mushrooms, chopped
1 packet baby spinach
1 tsp dried parsely
2 tsp garlic
1 cup whole brown lentils
10 vine-ripened tomatoes
1 cup garlic and herb stock
1 tin of chopped tomatoes in juice
1 tsp brown sugar
1 tsp soy sauce
Dash of fresh cream
White cheddar/Parmesan
Coarse salt and cracked black pepper, to taste
1 packet fresh egg butternut tagliatelle

Method

In the olive oil, sauté the onions, carrot and red pepper until soft. Add the mushrooms, baby spinach, garlic and parsely until the spinach has wilted. Add ground coarse salt and cracked black pepper to taste.

Add the lentils and vine ripe tomatoes and coat it in the oil and vegetable mixture. Add the hot stock and bring to the boil and then let it reduce to a simmer.

Add the tin of chopped whole tomatoes, brown sugar and soy sauce and bring to the boil again, then reduce to a simmer until sauce thickens, stirring continuously. Add a dash of fresh cream towards the end.

Prepare the pasta in salted and oiled boiling water for 3 minutes until al dente and then rinse under cold water.

Grate white cheddar or Parmesan for serving.