Chestnut and Lentil Ragu Pasta

Chestnut and Lentil Ragu Pasta


  • 2 portions of your favourite pasta
  • 2 cloves of garlic
  • 1 white onion
  • 180 g cooked chestnuts finely chopped
  • 250 g cooked puy beluga or green lentils
  • 2 tbsp balsamic vinegar
  • 500 g passata
  • Pinch of sugar

To serve

  • Vegan parmesan
  • Chopped parsley


  • Put your pasta on to cook as per pack instructions.
  • Finely chop the onion and mince the garlic. Add to a pan with a splash of olive oil and sauté until soft. Add the chopped chestnuts and lentils and fry for a few minutes.
  • Add the balsamic vinegar and passata and mix well. Leave to simmer for about 15 minutes, stirring occasionally.
  • Add a bit of the pasta water and then the drained pasta. Add sugar to taste and season well with salt and pepper. Serve and enjoy!

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