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
The quantities provided above are averages only.
Total25 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
Nutrition Values
Energy (kcal)841 kcal
Energy (kJ)3518 kJ
Fat22.1 g
of which saturates12.5 g
Carbohydrate108 g
of which sugars33.1 g
Dietary Fiber12.3 g
Protein46 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
Cooking Steps
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 50ml water (double for 4p), 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 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 cheese and torn basil.
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