Lentil Ragu Linguine
with mushrooms and parsley garnish
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.
The quantities provided above are averages only.
Ingredients
180 grams
Dried Linguine
(Contains Wheat May be present Mustard, Soya)
1 pack(s)
Lentils
1 pack(s)
Chopped Tomato with Onion & Garlic
½ sachet(s)
Italian Herbs
50 grams
Grated Cheese
(Contains Milk)
1 sachet(s)
Worcester Sauce
(Contains Soya)
1 sachet(s)
Hello Muscat
(Contains Celery)
5 grams
Parsley
110 grams
Creme Fraiche
(Contains Milk)
150 grams
Mushrooms
2 unit(s)
Garlic
2 sachet(s)
Dried Chilli Flakes
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
Water
to taste
Butter
Nutrition Values
Utensils
Cooking Steps
- Boil a large pot of salted water for the linguine.
- When boiling, add the linguine and bring back to the boil.
- Cook until softened, 12 mins.
- Once cooked, drain in a colander and pop back in the pot, off the heat.
- Drizzle with oil and stir through to prevent sticking.
TIP: If you’re in a hurry you can boil the water in your kettle.
- Meanwhile, roughly chop the mushrooms.
- Drain and rinse the lentils.
- Peel and grate the garlic (or use a garlic press).
- Roughly chop the parsley (stalks and all).
- Place a large pan over medium-high heat with a drizzle of oil.
- Add mushrooms, lentils, garlic and half the dried herbs (double for 4p). Fry, stirring, 4-5 mins. Season with salt and pepper.
- Add chilli flakes (use less if you don't like spice), muscat, chopped tomato, Worcester sauce, creme fraiche and ½ tsp sugar (double for 4p).
- Cover and cook until slightly reduced, 6-8 mins.
- Stir in a knob of butter, half the parsley and half the cheese.
- Loosen the sauce with a splash of water if necessary.
- Once the sauce is your desired consistency, add the pasta and toss to coat. Season to taste with salt and pepper.
- Dish up hearty helpings of lentil ragu linguine.
- Garnish with a sprinkling of the remaining cheese and parsley.
