Preheat the oven to 180°C/ 160°C (fan)/ gas 4, then boil a kettle.

Peel and finely dice your red onion.

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat.

Once hot, add the diced red onion with a pinch of salt and cook for 4-5 min or until softened.

Meanwhile, top, tail and chop your courgette in half lengthways, then slice into half moons.

Add the chopped courgette to a baking tray (or two!) with a drizzle of olive oil and a pinch of salt and pepper.

Put the tray in the oven for 25-30 min or until softened.

Drain and rinse your green lentils.

Add the drained green lentils to the onion and cook for 3-4 min.

Meanwhile, dissolve your vegetable stock mix in 200ml boiled water.

Add your tomato paste and balsamic vinegar to the pan and cook for 2-3 min further.

Add the vegetable stock and a pinch of salt and sugar to the pan and cook for 5-10 min or until the sauce has thickened to a bolognese sauce-like consistency – this is your lentil ragù.

Chop your basil finely, including the stalks.

Meanwhile, add your pasta to a pot of boiled water with a pinch of salt.

Bring to the boil over a high heat and cook for 7-9 min or until cooked with a slight bite.

Once cooked, drain the cooked pasta and reserve a cup of the starchy pasta water.

Once the sauce has thickened, add the roasted courgette to the lentil ragù and give everything a good mix up.

Tip: Add a splash of the starchy pasta water if it's looking a little dry!

Season with a generous grind of black pepper – this is your Tuscan-style lentil & roasted courgette ragù.

Add the cooked tortiglioni to the pan with the Tuscan-style lentil & roasted courgette ragù and give everything a good mix up until the pasta is coated in the sauce.

Garnish with the chopped basil and grated Italian hard cheese.

Enjoy!