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.
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
½ tsp
Sugar
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Butter
Nutrition Values
Utensils
Instructions
- Boil a large pot of salted water for the linguine.
- When boiling, add the linguine and bring back to the boil.
- Cook until softened, 10-12 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 a sachet of Italian herbs (per 2P). 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 (per 2P).
- 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.
