If you've spent any time looking through the recipes here you'll have realised by now I'm a bit 'pasta mad'.

Again though (and I realise I'm biased) this is an absolute banger.

A nice light pasta dish, tasty and rich with garlic and not too 'tomatoey'.

Enjoy!

Special Equipment - None

Serves 4

Price per portion:

96p

With the garlic bread - £1.14

Ingredients:

1 tbsp sunflower oil 

1 onion, diced 

1 carrot, peeled and diced 

6 closed-cup mushrooms, brushed clean and diced 

4 garlic cloves, crushed 

1 tsp dried oregano 

1 tsp dried mixed herbs 

generous glug of red wine 

1 x 400g can chopped tomatoes 

a little maple syrup

1 x 400g can green lentils, thoroughly drained and rinsed 

4 sundried tomatoes in oil, drained and roughly chopped 

300g dried tagliatelle

4 tbsp extra virgin olive oil 

generous pinch of sea salt and black pepper 

Method:

Heat the oil in a large pan, add the onion, carrot and mushrooms and cook over a medium-high heat for 3–4 minutes, stirring, until the carrot begins to soften. 

Add the garlic, oregano and mixed herbs and stir through for 1 minute. 

Pour in the red wine and reduce down for 2–3 minutes. 

Stir in the chopped tomatoes, maple syrup, lentils and sundried tomatoes, then simmer for 15–20 minutes, stirring occasionally to prevent burning, until some of the liquid has evaporated. 

Meanwhile, cook the tagliatelle in a large pan of salted boiling water for 8–10 minutes until al dente. 

Drain, then drizzle through the olive oil. 

Spoon the ragu through the pasta and use tongs to ensure it is easily distributed. 

Season to taste with sea salt and black pepper, share between warmed bowls and scatter over the basil.