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Digital Subscriptions > Healthy Magazine > March/April 2018 > VEGGIE ON A BUDGET


Bank balance looking a little low this time of year? Make your pound go further with these flavoursome meals
Cooked tomatoes are high in phytochemicals. The wonderful flavour of quality, extra virgin olive oil smooths out the bitter taste of these chemicals and may boost the absorption of the nutrients.


Serves 4

3 tbsp extra virgin olive oil

5 garlic cloves,

Crushed Leaves from 2 rosemary sprigs,

finely chopped 200g fresh mushrooms (porcini, wild or chestnut)

finely chopped 6 sun-dried tomatoes in oil,

finely chopped 1 tsp dried chilli flakes

500g cooked puy lentils

3 tbsp ground flaxseeds

300g wholegrain fettucine

2 carrots, peeled lengthways into thin strips with a vegetable peeler

For the marinara sauce:

3 tbsp extra virgin olive oil

Leaves from 2 rosemary sprigs

Leaves from 2 oregano sprigs

5 garlic cloves, thinly sliced

500g passata

100g roasted red peppers (from a jar is fine)

Vegetarian Worcestershire sauce

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About Healthy Magazine

Banish your blushes with our special taboo takeover issue! Inside, you’ll find our ultimate ‘down there’ care guide – an embarrassment-free zone bursting with honest advice on the issues you’d rather not talk to your doc about. We tackle the mental health stigma and Davina McCall dishes on life post-50: wrinkles, saggy boobs, menopause and all. Plus, how to talk about death, access-all-areas sex therapy and the lowdown on our most embarrassing body part. Find out more in the brand new issue of Healthy!