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Lentil Ragu Linguine

Lentil Ragu Linguine

with fresh basil and grated cheese

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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
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

180 g

Dried Linguine

(ContainsWheatMay be presentEgg, Mustard, Soya, Lupin)

1 pack

Lentils

1 piece

Carrot

1 pack

Chopped Tomato with Onion & Garlic

½ sachet

Italian Herbs

100 g

Grated Cheddar

(ContainsMilk)

1 sachet

Worcester Sauce

(ContainsSoya)

10 g

Basil

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Sugar

to taste

Water

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
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.
Utensils
Utensilsarrow down iconarrow down icon
•Grater
•Pan with Lid
•Colander
Instructionsdownload icondownload iconPDF
Instructionsarrow up iconarrow up icon
download icondownload icon
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.

2
  • Meanwhile, trim the carrot, then coarsely grate (no need to peel).
  • Drain and rinse the lentils.
  • Roughly tear the basil leaves.
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.
4
  • Carefully toss the pasta in the sauce.
  • Dish up hearty helpings of lentil ragu linguine. 
  • Garnish with remaining cheese and torn basil.