Mushroom & lentil ragu with spaghetti
5
Points®
Total time: 1 hr 5 min • Prep: 20 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
Love spag Bol? Try this tasty veggie version
Ingredients
Calorie controlled cooking spray
4 spray(s)
Onion
1 large, finely chopped
Carrots, raw
1 medium, finely diced
Celery, Raw
1 stick(s), finely diced
Garlic
3 clove(s), crushed
Rosemary, Fresh
3 teaspoon(s)
Mushrooms
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
Wholewheat Pasta, dry
200 g
Instructions
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, cook the spaghetti to pack instructions.
5
Divide the spaghetti between plates and spoon over the ragù to serve.
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