Lean into lentils to make this meat-free Bolognese that has all the robust punch of the mince version, just with bonus points for plant-based eating. A roll-call of veg gets simmered down to deliciousness, tossed with pasta and topped with cheese for a new classic even carnivores can applaud.
Bring a large saucepan of salted water to the boil for the pasta. Using a box grater, coarsely grate carrot, onion and zucchini. Thinly slice mushrooms. Halve cherry tomatoes. Rinse and drain lentils. Dissolve stock cube in 250ml (1 cup) boiling water.
Heat oil in frypan over medium-high heat. Add onion, carrot, zucchini and a pinch of salt and pepper and cook, stirring, for 6–7 minutes or until vegetables have softened.
Add mushroom to pan and cook for a further 2–3 minutes or until softened.
Add tomato paste and stir for 30 seconds or until caramelised. Add cherry tomatoes, lentils and stock and bring to a rapid simmer. Reduce heat to medium, cover with a lid, and cook for 8–10 minutes or until thickened.
Once the water has come to the boil, add pasta and cook for 9 minutes or until al dente. Drain, reserving 40ml (2 tablespoons) pasta cooking water.
Add pasta and reserved pasta cooking water to sauce and stir to coat. Pick basil leaves from their stems. Add ½ the basil leaves to the pasta and mix to combine. Divide pasta between bowls and top with parmesan and remaining basil leaves. Serve with mixed salad leaves tossed with your favourite dressing.