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.
(Contains Wheat May be present Mustard, Soya)
Chopped Tomato with Onion & Garlic
Not included in your delivery
- 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.
- Meanwhile, trim the carrot, then coarsely grate (no need to peel).
- Drain and rinse the lentils.
- Roughly tear the basil leaves.
- 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.
- Carefully toss the pasta in the sauce.
- Dish up hearty helpings of lentil ragu linguine.
- Garnish with cheese and torn basil.