• 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.

• 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).

• Place a large pan over medium-high heat with a drizzle of oil.
• Add mushrooms, lentils, garlic and half a sachet of Italian herbs (per 2P). Fry, stirring, 4-5 mins. Season with salt and pepper.
• 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.

• 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.