Hidden veg and red lentil pasta sauce cubes

Recipe byRebecca Taylor, Registered Nutritionist (RNutr)

Reviewed byAugusta Gray, Registered Nutritionist (RNutr)

bowl of red lentil soup next to some pasta, on kitchen worktop

Packed with 10 different plants, this fibre-rich pasta sauce is perfect for making ahead and freezing, ready to turn into a quick, nutritious family meal whenever you need it

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Nutrition

Nutritional information

Per	Serving (213g)
Energy (kcal)	119 kcal
Fat	2.3g
of which saturates	0.3g
Carbohydrates	16g
of which sugars	10g
Fibre	4.7g
Protein	4.2g

Ingredients

1 tbsp H&B olive oil
1 large onion, chopped
2 celery sticks, chopped
2 small carrots, chopped
1 leek, chopped
1 red pepper, chopped
1 small courgette, chopped
1 small sweet potato, peeled and chopped
2 garlic cloves, crushed
2 tbsp tomato purée (about 30g)
690g passata
100g red lentils, rinsed
300ml vegetable stock
1 tbsp balsamic vinegar
1 tsp dried oregano
½ tsp dried basil
Pinch of black pepper

To serve

Wholewheat pasta
Fresh herbs, such as basil or parsley

Step 1

Heat the olive oil in a large saucepan over a medium heat.

Step 2

Add the chopped onion, celery, carrots and leek. Cook for five to seven minutes, stirring occasionally, until the vegetables are starting to soften.

Step 3

Add the red pepper, courgette, sweet potato and crushed garlic. Cook for another three to four minutes, stirring occasionally.

Step 4

Stir in the tomato purée and cook for one to two minutes, stirring frequently, until it starts to deepen in colour.

Step 5

Add the passata, rinsed red lentils, vegetable stock, balsamic vinegar, dried oregano, dried basil and black pepper. Stir well to combine.

Step 6

Bring the sauce to the boil, then reduce the heat and simmer gently for 25–30 minutes, stirring occasionally, until the lentils and sweet potato are completely soft.

Step 7

Remove from the heat and leave the sauce to cool slightly before blending until completely smooth. Add a splash more water or vegetable stock if needed to reach your preferred consistency.

Step 8

Serve warm with pasta and fresh herbs or leave to cool completely before portioning into freezer-safe containers.

Step 9

For extra plant variety, serve with lentil, chickpea or pea pasta and a sprinkling of fresh herbs.

Pasta sauce FAQs

How can I increase the protein in this sauce?

For a higher protein meal, turn the sauce into a Bolognese by adding lean beef, turkey or chicken mince, or serve it with homemade meatballs. For a plant-based option, stir through your favourite vegan mince, plant-based meatballs or serve with Quorn fillets. Pair with wholewheat or higher-protein pasta – or choose a gluten-free option like our red lentil fusilli or green pea tagliatelle.

How long can I keep the sauce in the freezer?

The sauce can be frozen for up to three months. Once completely cool, portion into freezer-safe containers, seal well and label with the date. Defrost thoroughly in the fridge before reheating until piping hot, adding a splash of water or stock if needed to loosen.

Can you use any stock or bone broth in this recipe?

Yes, you can use vegetable, chicken or beef stock, depending on your preference. Bone broth also works well and can add extra depth and richness to the sauce. For a vegetarian or vegan version, stick to a vegetable stock and check the label to ensure it's suitable.