Lentil Ragu Linguine with Irish Bacon
with mushrooms and parsley garnishCalories
:
925 kcalProtein
:
39.2g proteinTotal
:
20 minutesDifficulty
:
EasyFamily Friendly
Quick
Optional Spice
Allergens:
- Cereals containing gluten
- Wheat
- Milk
- Soya
- Celery
- Soya
- Mustard
- May contain traces of allergens
- Cereals containing gluten
- Milk
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
180 grams
Dried Linguine
(Contains: Cereals containing gluten, Wheat May be present: Soya, Mustard)
1 pack(s)
Lentils
(May be present: Cereals containing gluten)
1 pack(s)
Chopped Tomato with Onion & Garlic
½ sachet(s)
Italian Herbs
50 grams
Grated Cheese
(Contains: Milk May be present: Milk)
1 sachet(s)
Worcester Sauce
(Contains: Soya)
1 sachet(s)
Hello Muscat
(Contains: Celery)
5 grams
Parsley
110 grams
Creme Fraiche
(Contains: Milk)
2 unit(s)
Garlic
2 sachet(s)
Dried Chilli Flakes
100 grams
Irish Bacon Lardons
150 grams
Mushrooms
Not included in your delivery
½ tsp
Sugar
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Butter
(Contains: Milk)
Nutrition Values
Energy (kJ)3871 kJ
Energy (kcal)925 kcal
Fat38.6 g
of which saturates19.5 g
Carbohydrate100.7 g
of which sugars17.9 g
Dietary Fiber11.6 g
Protein39.2 g
Salt6.6 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, 10-12 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.
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).
3
- Place a large pan over medium-high heat with a drizzle of oil.
- Add bacon, mushrooms, lentils, garlic and half a sachet of Italian herbs (per 2P). Fry, stirring, 5-7 mins. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw meat. Cook bacon thoroughly.
- Add chilli flakes (use less if you don't like spice), muscat, chopped tomato, Worcester sauce, creme fraiche and ½ tsp sugar (per 2P).
- Cover and cook until slightly reduced, 6-8 mins.
- Stir in a knob of butter, half the parsley and half the cheese.
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.
