topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Lentil Ragu Linguine

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.

Tags:
Veggie
Optional Spice
Quick
Discovery
Allergens:
Wheat
Milk
Soya
Celery
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

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

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Sugar

to taste

Water

to taste

Butter

sideBannerName

Nutrition Values

Energy (kJ)3623 kJ
Energy (kcal)866 kcal
Fat27 g
of which saturates15 g
Carbohydrate106.9 g
of which sugars31.5 g
Dietary Fiber12.3 g
Protein42.5 g
Cholesterol0 mg
Salt6.21 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

Instructions

Cook the Pasta
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, 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.

Get Prepped
2
  • 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).
Make the Ragu
3
  • Place a large pan over medium-high heat with a drizzle of oil.
  • Add mushrooms, lentils, garlic and half the dried herbs (double for 4p). Fry, stirring, 4-5 mins. Season with salt and pepper.
  • Add chilli flakes (use less if you don't like spice), muscatchopped tomato, Worcester sauce, creme fraiche and ½ tsp sugar (double for 4p).
  • Cover and cook until slightly reduced, 6-8 mins.
  • Stir in a knob of butterhalf the parsley and half the cheese.
Finish and Serve
4
  • 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.