Photo of Mushroom & lentil ragù with boodles by WW

Mushroom & lentil ragù with boodles

Points® value
Total Time
1 hr 5 min
20 min
45 min
If you love spaghetti Bolognese, try this all-veggie version served with spiralised butternut squash


Calorie controlled cooking spray

4 spray(s)


1 large, finely chopped

Carrots, raw

1 medium, finely diced

Celery, Raw

1 stick(s), finely diced


3 clove(s), crushed

Rosemary, Fresh

3 teaspoon(s)


250 g, sliced

Puy lentils, dry

200 g

Tinned Tomatoes

1 can(s), large

Vegetable stock cube

1 cube(s), to make 400ml

Tomato Purèe

1 tablespoon(s), level

Bay leaf, dry

2 leaf/leaves

Oregano, Dried

2 teaspoon(s), level

Butternut Squash

600 g, spiralised


  1. Mist a large pan with cooking spray and put over a medium heat. Cook the onion, carrot and celery for 10 minutes or until softened and lightly golden.
  2. Stir in the garlic and rosemary and cook for a further minute, then add the mushrooms and cook for 3 minutes, until softened.
  3. Add the Puy lentils, tomatoes, stock, tomato purée, bay leaves and oregano, then season to taste. Bring to a simmer and cook with the lid on for 30 minutes, until the lentils are tender and the sauce has thickened.
  4. Meanwhile, put the boodles in a microwave-safe bowl, cover and cook on high for 3 minutes, stirring halfway through the cooking time.
  5. Divide the boodles between plates and spoon over the ragù to serve.


You can also cook the boodles on a baking tray in the oven at200°C, fan 180°C, gas mark 6, for 8 minutes. Mist with cooking spray first.