Aubergine & Walnut balsamic ragu

INGREDIENTS

Green lentil 49p 

Walnuts 1.75 / 2 = 0.88

Mushrooms 89p / 2 = 0.45

Baby plum tomatoes 0.75

Aubergine 0.95

Plum tomatoes 0.39

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Prices from Tesco, matched with Aldi.

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Optional extras = + 6 plants, extra £1.89

+ 69p chickpea pasta instead of normal pasta (good protein boost!)

+ *£1 for celery & carrots (+ pre-budgeted plum tomatoes & pantry onion and garlic) for pasta sauce

+ 10p frozen spinach

+ 10p basil 

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METHOD

• Slice aubergine into chunks and marinade briefly in sliced garlic, olive oil, balsamic vinegar & salt
• Add to baking tray & put in oven
• Mix lentils, sliced mushrooms and tomatoes with seasonings (I use vg stock cube & liquid smoke/ aminos) & bake
• Once aubergine is soft, add walnuts and dash more balsamic if needed
• Combine both trays and return to oven on lower heat
• Make a basic tomato pasta sauce*, or use store-bought. Adjust with red wine vinegar, sugar & salt as needed. Add basil if using.
• Cook pasta, add spinach if using.
• Combine tomato sauce & pasta and spoon the balsamic aubergine, walnut, lentil & mushroom ragu on top when serving. 
• Add extra basil, splash olive oil, nutritional yeast or vg cheese if using.
• Devour 

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