Spaghetti and Veggie Rich Lentil Ragu

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.