Gluten-free Tagliatelle with Veggie Ragout

Buckwheat Pasta

• 150 g water
• 300 g buckwheat flour plus extra for dusting
• ¼ tsp fine sea salt

Veggie Ragout

• 1 garlic clove sliced
• 30 g olive oil
• 50 g onion cut in pieces (2 cm)
• 50 g celery cut in pieces (2 cm)
• 50 g carrots cut in pieces (1 cm)
• 50 g courgette cut in pieces (2 cm)
• 1 ½ - 2 tsp salt to taste
• 400 g passata
• 100 g water plus extra for cooking pasta
• 200 g tinned lentils drained
• 1 pinch ground black pepper
• 5 fresh basil leaves