Spaghetti and Veggie Rich Lentil Ragu
with Pesto, Garlic Ciabatta and Rocket
A ragù is known for being deeply savoury and a versatile sauce in Italian cuisine that's used in a variety of dishes. Here, we're making it meat-free with lentils and mushrooms instead of meat, but keeping all the richness and depth of flavour for a truly satisfying meal.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
100 grams
Red Split Lentils
4 unit(s)
Garlic Clove
120 grams
Sliced Mushrooms
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
15 grams
Worcester Sauce
(Contains: Barley, Cereals containing gluten)
180 grams
Spaghetti
(Contains: Cereals containing gluten, Wheat)
2 unit(s)
Ciabatta
(Contains: Barley, Cereals containing gluten, Wheat May contain traces of: Cereals containing gluten, Rye)
32 grams
Pesto
(Contains: Milk)
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
20 grams
Wild Rocket
Not included in your delivery
1 tsp
Sugar
1 tbsp
Tomato Ketchup
100 milliliter(s)
Water for the Sauce
2 tbsp
Olive Oil for the Garlic Bread
10 grams
Butter
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Boil a full kettle. Pour it into a saucepan with ½ tsp salt on high heat.
When boiling, add the lentils to the water and bring back to the boil. Cook until tender, 8-10 mins.
Meanwhile, peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on high heat.
When hot, add the mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.
Add half of the garlic and fry for 1 min more. Stir through the passata, red wine stock paste, Worcester sauce, sugar, ketchup and water for the sauce (see pantry for all three amounts).
Bring the sauce up to a boil, then lower to a simmer. Simmer until starting to thicken slightly, 4-5 mins.
Once the lentils are cooked, drain in a colander and stir through the sauce. Simmer for 4-5 mins. Add a splash of water if the sauce is looking a little thick.
Meanwhile, boil a full kettle. Pour it into the (now empty) saucepan with ½ tsp salt on high heat.
When boiling, add the spaghetti to the water and bring back to the boil. Cook until tender, 8 mins.
Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
Halve the ciabatta and lay onto a baking tray, cut-side up. Spread over the garlic and drizzle with the olive oil for the garlic bread (see pantry for amount).
Bake the ciabatta on the top shelf of your oven until golden, 4-5 mins.
When the sauce has thickened, stir through the pesto, butter (see pantry for amount) and half the Italian style cheese. Stir the spaghetti through the sauce until coated.
Taste and season with salt and pepper if you feel it needs it. Add a splash of water if the sauce is too thick.
Share your spaghetti lentil ragu to one half of your serving bowl, sprinkle over the remaining cheese.
Add a handful of rocket and garlic bread alongside. Drizzle the olive oil for the dressing (see pantry for amount) over the rocket to finish.
