with fresh parsley and cheesy topping
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.
Allergens
Utensils
Tags
Dried Linguine
180 grams
Lentils
1 pack(s)
Carrot
1 unit(s)
Chopped Tomato with Onion & Garlic
1 pack(s)
Italian Herbs
0.5 sachet(s)
Grated Cheese
100 grams
Worcester Sauce
1 sachet(s)
Hello Muscat
1 sachet(s)
Parsley
5 grams
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
Water
to taste
- 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.
- Meanwhile, trim the carrot then coarsely grate (no need to peel).
- Drain and rinse the lentils.
- Roughly chop the parsley (stalks and all).
- Place a large pan over medium-high heat with a drizzle of oil.
- Add the carrot and half the Italian herbs (double for 4p). Cook, stirring, 4-5 mins.
- Add 50ml water (double for 4p), muscat, chopped tomatoes, Worcester sauce, lentils and half the parsley.
- Season with salt, pepper and 1 tsp sugar (double for 4p). Cover and simmer until slightly reduced, 6-8 mins.
- Stir in half the cheese. Cook for 2-3 mins. Season to taste with salt and pepper.
- Loosen the sauce with a splash of water if necessary.
- Once the sauce is your desired consistency, add the pasta and toss to coat.
- Dish up hearty helpings of lentil ragu linguine.
- Garnish with remaining cheese and remaining parsley.
3095
kJ
Energy (kJ)
740
kcal
Energy (kcal)
20.1
g
Fat
11.3
g
of which saturates
100.5
g
Carbohydrate
18
g
of which sugars
11.1
g
Dietary Fiber
34.9
g
Protein
0
mg
Cholesterol
5.78
g
Salt
