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Photo of Mushroom & lentil ragu with spaghetti by WW

Mushroom & lentil ragu with spaghetti

5
Points® value
Total Time
1 hr 5 min
Prep
20 min
Cook
45 min
Serves
4
Difficulty
Moderate
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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