Lentil and mushroom ragù with spaghetti
- Portion size: Serves 4
- Hands-on time 20 min. Simmering time 25 min
- Difficulty: easy
Lentil ragù offers all the rich depth of its meatier counterparts, finished with a dollop of luxurious mascarpone for the silkiest sauce ever. Using lentils instead of mince is not only cheaper and healthier; it cuts the simmering time right down, so dinner’s ready in minutes rather than hours.
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Ingredients
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 celery stick, finely chopped into 1cm chunks
- 1 carrot, peeled and finely chopped
- 2 tbsp tomato purée
- 200g button mushrooms, sliced
- 2 bay leaves
- 2 x 400g tins chopped tomatoes
- 2 x 400g tins green lentils, drained (or 250g dried, see Be A Better Cook)
- 150g mascarpone
- 200g spaghetti, pappardelle or tagliatelle
- 4 tsp finely grated parmesan or vegetarian alternative
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Method
- Put a medium pan over a medium heat and, once hot, add the oil with the onion, garlic, celery and carrot. Season with a large pinch of salt and cook for 8 minutes until soft, stirring regularly.
- Add the tomato purée, stir for a couple of minutes, then add the mushrooms, bay leaves, tomatoes and drained lentils and simmer for 20 minutes.
- Meanwhile, bring a large pan of salted water to the boil. When the ragù is nearly ready, add the pasta to the water and cook for 8 minutes (or a little longer if you don’t like it al dente).
- Stir the mascarpone through the ragù, then taste and season with salt and pepper. Drain the pasta, reserving a little of the water, then stir it through the sauce, adding enough pasta water to help emulsify the sauce. Divide among serving bowls, finishing with the parmesan.
Nutrition
- 544kcals Calories
- 25.5g (12.9g saturated) Fat
- 18.3g Protein
- 55.6g (10.2g sugars) Carbs
- 9.4g Fibre
- 0.8g Salt
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