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Lentil Ragu Linguine

Lentil Ragu Linguine

with fresh basil and grated cheese

In Italian cuisine, ragu is traditionally a succulent meat-based accompaniment to pasta dishes. Though this recipe has the pasta part down, it swaps out meat for protein-packed lentils stewed in a rich, thick and tasty tomato sauce.

Tags:
Quick
Family Friendly
Veggie
Allergens:
Wheat
Milk
Soya
Total Time25 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

180 grams

Dried Linguine

(Contains Wheat May be present Egg, Mustard, Soya, Lupin)

1 pack(s)

Lentils

1 unit(s)

Carrot

1 pack(s)

Chopped Tomato with Onion & Garlic

½ sachet(s)

Italian Herbs

100 grams

Grated Cheese

(Contains Milk)

1 sachet(s)

Worcester Sauce

(Contains Soya)

10 grams

Basil

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Sugar

to taste

Water

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Nutrition Values

Energy (kcal)841 kcal
Energy (kJ)3518 kJ
Fat22.05 g
of which saturates12.53 g
Carbohydrate108 g
of which sugars33.14 g
Dietary Fiber12.29 g
Protein46.03 g
Cholesterol0 mg
Salt5.55 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Grater
Pan with Lid
Colander

Instructions

Cook the Pasta
1
  • Boil a large pot of salted water for the linguine
  • When boiling, add the linguine to the water and bring back to the boil.
  • Cook until softened, 12 mins. Once cooked, drain in a colander and pop back in the pot.
  • Drizzle with oil and stir through to stop it sticking together.

TIP: If you’re in a hurry you can boil the water in your kettle.

Get Prepped
2
  • Meanwhile, trim the carrot, then coarsely grate (no need to peel).
  • Drain and rinse the lentils.
  • Roughly tear the basil leaves.
Make the Ragu
3
  • Place a large pan over medium-high heat with a drizzle of oil.
  • Add the carrot and half the dried Italian herbs (double for 4p). Fry until tender, 4-5 mins.
  • Stir in the chopped tomato, Worcester sauce and half the torn basil.
  • Season with salt, pepper and 1 tsp sugar (double for 4p) then cover and simmer for 6-8 mins, until slightly reduced.
  • Add the lentils and half the cheese and cook for 2-3 mins. Season to taste with salt and pepper.
Finish and Serve
4
  • Carefully toss the pasta in the sauce.
  • Dish up hearty helpings of lentil ragu linguine
  • Garnish with remaining cheese and torn basil.