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Ingredients
  • 2 tsp rapeseed oil
  • 2 onions, finely chopped
  • 3 garlic cloves, finely grated
  • 140g dried lentilles vertes
  • 500g tomato passata
  • 200g wholemeal penne
  • 2 courgettes (about 375g), quartered lengthways and sliced
  • 15g basil, chopped
  • 2 tsp vegetable bouillon powder
  • subheading: For the topping:
  • 125g cashews (not roasted)
  • 3 tbsp nutritional yeast
  • ¼ tsp vegetable bouillon powder
  • 150g cherry tomatoes on the vine, halved
  • 4 handfuls of rocket
Steps
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