Mushroom & lentil ragu with spaghetti

Mushroom & lentil ragu with spaghetti

This hearty pasta sauce recipe uses lentils as a low-cost vegetarian substitute for mince.

By , 21 September 2015

(56 votes)

Mushroom & lentil ragu with spaghetti
  • 35 Mins
  • Serves: 4
  • Price: £1.10 per serving
Nutritional Info
Each 660g serving contains
  • Energy

    2515KJ

    601KCAL

    30%
  • Fat

    13.2g

    low

    19%
  • Saturates

    4.0g

    low

    20%
  • Sugars

    7.9g

    low

    9%
  • Salt

    0.66g

    low

    11%
3
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 381kJ/91kcal.
Ingredients
  • 1 onion, chopped
  • 2 tbsp sunflower oil
  • 1 clove garlic, crushed
  • 500g mushrooms, chopped
  • 390g carton Italian chopped tomatoes
  • 1 tsp dried oregano
  • 2 tbsp tomato ketchup
  • 2 x 215g cans green lentils, drained and rinsed
  • 300g spaghetti
  • 50g Cheddar, grated
Method
  • In a pan, cook the onion in the oil for 4 minutes until soft. Add the garlic and cook for 1 minute. Stir in the mushrooms and cook, covered, for 10 minutes, stirring occasionally.

  • Add the tomatoes, herbs and ketchup, and heat until simmering. Simmer, covered, for 10 minutes, stirring often. Add the lentils and simmer for another 10 minutes.

  • Meanwhile, cook the spaghetti according to the packet instructions. Drain. Serve in bowls with the ragu and Cheddar on top.