Italian Rigatoni with Roasted Courgette, Lentil Ragù & Basil Breadcrumbs
A hearty lentil ragù coats rigatoni, balanced by roasted courgette and bright basil crumb topping.
- 180 g rigatoni (dried)
- 2 pc courgette
- 120 g brown lentils
- 1 pc onion
- 3 pc garlic cloves
- 1 pc carrots
- 400 g canned chopped tomatoes
- 1 tbsp tomato purée
- 2½ tbsp olive oil
- 1 pc vegetable stock cube
- 1 tsp dried oregano
- 15 g basil
- 30 g breadcrumbs
- 10 g nutritional yeast
- 1 tsp salt
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Boil lentils: simmer lentils with 450 ml water and the stock cube for 20–25 minutes until tender; drain if excess liquid remains.
- Step 2
Roast courgette: heat oven to 220°C. Cut courgette into thick half-moons, toss with 1 tbsp olive oil, salt and oregano. Roast 15 minutes until browned at edges.
- Step 3
Make ragù base: sauté diced onion and grated carrot in 1 tbsp olive oil for 8 minutes until soft. Add garlic; cook 30 seconds.
- Step 4
Add tomato purée and chopped tomatoes; simmer 10 minutes. Stir in cooked lentils and season with salt, pepper (optional) and a squeeze of lemon if desired (optional).
- Step 5
Cook rigatoni until al dente; reserve 100 ml pasta water, then drain.
- Step 6
Basil crumbs: toast breadcrumbs in a dry pan 2–3 minutes, then stir in chopped basil and nutritional yeast.
- Step 7
Combine: add rigatoni to ragù with roasted courgette. Loosen with reserved pasta water until glossy.
- Step 8
Serve with basil crumbs on top and a drizzle of olive oil if needed.
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