Ingredients

• 1 onion, diced
• 1 clove of garlic, chopped
• 200 g carrots, finely chopped
• 150 g celery, chopped
• 1 Tbsp oil
• 500 g strained tomatoes
• 600 ml vegetable stock
• 150 g mushrooms, sliced
• 100 g peas
• 120 g red lentils, dried
• 1 tsp paprika, sweet
• 1 tsp oregano
• 1 tsp basil
• 1 tsp sugar
• pepper and salt
• 1 bay leaf, dried
• 70 g tomato purée
• 100 g crème fraîche
• 250 g wholemeal pasta
• 120 g cheese, grated
• green salad

Tips

You can of course also use lean minced meat for a non-vegetarian version.

Instructions

Sauté the chopped onion, garlic, carrots and celery in the oil.

Add vegetable stock, strained tomatoes, mushrooms lentils and spices (including sugar), tomato paste and crème fraîche and simmer.

Preheat the oven to 180°C.

Cook the pasta a little shorter than indicated on the package.

Add the peas to the sauce.

Mix the pasta and sauce together and place in a baking dish. Sprinkle with cheese and bake for 20 minutes.

Serve with green salad.