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