Lentil Ragu Linguine
with fresh parsley and cheesy topping4.0(140)
Calories
:
846 kcalProtein
:
46.1g proteinDifficulty
:
EasyQuick
Family Friendly
Veggie
Allergens:
- Wheat
- Milk
- Soya
- Celery
- Egg
- Mustard
- Soya
- Lupin
- May contain traces of allergens
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
Serving amount
180 grams
Dried Linguine
(Contains: Egg, Mustard, Soya, Lupin, May contain traces of allergens, Wheat)
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)
1 sachet(s)
Hello Muscat
(Contains: Celery)
5 grams
Parsley
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
Water
Nutrition Values
Energy (kcal)846 kcal
Energy (kJ)3541 kJ
Fat22.2 g
of which saturates12.6 g
Carbohydrate108.7 g
of which sugars33.4 g
Dietary Fiber12.3 g
Protein46.1 g
Salt6.7 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 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 prevent sticking.
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 chop the parsley (stalks and all).
3
- Place a large pan over medium-high heat with a drizzle of oil.
- Add carrot and half the dried Italian herbs (double for 4p). Fry until tender, 4-5 mins.
- Stir in 50ml water (double for 4p), muscat, chopped tomatoes, Worcester sauce and half the parsley.
- Season with salt, pepper and 1 tsp sugar (double for 4p). Cover and simmer until slightly reduced, 6-8 mins.
- Add lentils and half the cheese. Cook for 2-3 mins. Season to taste with salt and pepper.
4
- Carefully toss the pasta in the sauce (adding a splash of water to loosen if required).
- Dish up hearty helpings of lentil ragu linguine.
- Garnish with remaining cheese and parsley.
