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Wholegrain Tagliatelle with a Slow-Cooked Lentil Ragù (v./ve. & gf. avail.)

Tagliatelle falls into the family of what is known as “cutters”, a group of pasta that are long and ribbon-like. Other members of the cutters family include tagliolini and fettuccine. Tagliatelle hail from the Emilia- Romagna and Marche regions of Italy, where they have been loved for generations. Legend states that tagliatelle were invented by the chef of Lucrezia upon the night of her wedding to Annibale II Bentivoglio in 1487.

This week, our tagliatelle comes integrale, i.e. made from wholegrain flour, giving it a slight nuttiness and additional nutrients. And whilst our tagliatelle may not hail from Ancient Rome, this week's limited edition lentil ragù is entirely Roman in origin. Indeed, tisanam barricam, the classic stew of the Roman commoners, featured lentils in abundance. Our modern version, however, is a little more comparable to a bolognese sauce, with fibre and protein-packed lentils replacing meat in this vegetarian dish. Alternatively, enjoy this dish vegan or gluten free by selecting our dried, egg-free & gluten-free pasta.

INGREDIENTS (allergens in bold): Fresh pasta (Wheat flour, Egg, Durum wheat flour, Salt), Lentils, Carrot, Onion, Celery, Thyme, Garlic, Tomatoes, Parsley, Pepper, Salt, Vegetable stock, Olive oil GARNISH INGREDIENTS: Tomatoes, Basil, Parmesan cheese

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Wholegrain Tagliatelle with a Slow Cooked Lentil Ragù

Grams Calories
Wholegrain Tagliatelle 175g 380kCal
Slow Cooked Lentil Ragù 155g 220kCal
Parmesan Cheese 10g 25kCal

 Please note the above nutritional guidance is based on our estimates only. 

Story

Tagliatelle falls into the family of what is known as “cutters”, a group of pasta that are long and ribbon-like. Other members of the cutters family include tagliolini and fettuccine. Tagliatelle hail from the Emilia- Romagna and Marche regions of Italy, where they have been loved for generations. Legend states that tagliatelle were invented by the chef of Lucrezia upon the night of her wedding to Annibale II Bentivoglio in 1487.

This week, our tagliatelle comes integrale, i.e. made from wholegrain flour, giving it a slight nuttiness and additional nutrients. And whilst our tagliatelle may not hail from Ancient Rome, this week's limited edition lentil ragù is entirely Roman in origin. Indeed, tisanam barricam, the classic stew of the Roman commoners, featured lentils in abundance. Our modern version, however, is a little more comparable to a bolognese sauce, with fibre and protein-packed lentils replacing meat in this vegetarian dish. Alternatively, enjoy this dish vegan or gluten free by selecting our dried, egg-free & gluten-free pasta.

Ingredients

INGREDIENTS (allergens in bold): Fresh pasta (Wheat flour, Egg, Durum wheat flour, Salt), Lentils, Carrot, Onion, Celery, Thyme, Garlic, Tomatoes, Parsley, Pepper, Salt, Vegetable stock, Olive oil GARNISH INGREDIENTS: Tomatoes, Basil, Parmesan cheese

Recipe Card

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Nutrition

Wholegrain Tagliatelle with a Slow Cooked Lentil Ragù

Grams Calories
Wholegrain Tagliatelle 175g 380kCal
Slow Cooked Lentil Ragù 155g 220kCal
Parmesan Cheese 10g 25kCal

 Please note the above nutritional guidance is based on our estimates only. 

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