Jamie Magazine
By Abi Fawcett
About the recipe
A delicious veg-packed pasta dish for the whole family to enjoy!
Recipe From
Jamie Magazine
By Abi Fawcett
1 carrot
1 onion
2 cloves of garlic
1 stick of celery
olive oil
2 fresh bay leaves
½ a bunch of fresh thyme
4 large Portobello mushrooms
100g dried Puy lentils
2 tablespoons tomato purée
400ml organic vegetable stock
1 x 400g tin of plum tomatoes
350g dried pappardelle
½ a bunch of fresh baby basil
Parmesan cheese
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