Mushroom and lentil ragu

Name: Mushroom and lentil ragu
Cook time: 20 min
Yield: 1

with fresh tagliatelle and toasted pinenuts

Ready in around 20 mins

RECIPE FACT:

Did you know, Bolognese originates from Bologna in Italy, is called ragu and is always served with tagliatelle not spaghetti!

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

Before Cooking:

BRING A POT OF SALTED WATER TO THE BOIL.
1. TO PREPARE THE VEGETABLES:

Peel and grate the carrot. Finely slice the mushrooms. Place the lentils into a sieve, rinse under cool running water and drain well.
2. TO COOK THE MUSHROOM RAGU:

Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the mushrooms, season with salt and pepper and cook for 1-2 mins. Add the carrot and cook for a further 1-2 mins. Add the baby spinach and lentils and cook for 1-2 mins. Pour in the porcini ragu, turn the heat to medium-low and simmer for 2-3 mins.
3. TO COOK THE PASTA:

Separate the fresh tagliatelle strands and add to the pot once the water is at a rolling boil. Cook for 3 mins. Drain well into a colander and drizzle with oil.
TO SERVE:

Using tongs, place tagliatelle into a bowl and top with lentil and mushroom ragu. Sprinkle over toasted pinenuts and Parmesan. Serve with a grind of freshly cracked pepper.