Always refer to the product label for the most accurate ingredient and allergen information.
Flat Leaf Parsley
Finely Chopped Tomatoes with Onion and Garlic
Red Wine Stock Paste(ContainsSulphites)
Grated Hard Italian Style Cheese(ContainsMilk, Egg)
Water for the Lentils
Fill and boil your kettle. Slice the mushrooms. Drain and rinse the lentils in a sieve, crush half of the lentils using a fork. Roughly chop the parsley (stalks and all). Roughly chop the walnuts.
Heat a splash of oil in a large frying pan over high heat. When hot, add the mushrooms and cook until browned 3-4 mins, stirring occasionally.
Meanwhile, fill a large saucepan with the boiled water and 0.5 tsp salt for the linguine, pop on a high heat and bring to the boil. When boiling, add the linguine and cook until tender, 12 mins. Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
Whilst the pasta cooks, add the Italian herbs, tomato puree and both the crushed and whole lentils to the mushrooms. Cook stirring for a minute, then pour in the chopped tomatoes with onion and garlic and water (see ingredients for amount). Stir in the red wine stock paste. Reduce the heat and simmer until thickened, 8-10 mins, stirring occasionally. Once cooked, add the spinach to the lentils a handful at a time and cook until wilted and piping hot, 1-2 mins.
Next, in a small bowl, mix the walnuts with the parsley, half the grated hard Italian style cheese and a drizzle of olive oil.
Taste and season your sauce with salt and pepper if necessary. Combine the linguine with the lentil bolognese. Stir in the other half of the cheese and divide the mixture between your bowls. Finish with dollops of the parsley and nut mixture and sprinkle over the remaining cheese.