Pack flavour into this plant-based ragù with chestnut mushrooms, roasted garlic and Marmite. Then toss with quick-cook spaghetti, and sprinkle with crunchy pine nuts and seeds. Ready, spaghetti, cook!
Prep Time
10 min
Cuisine
Italian
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps
Wash your fruit and veg
Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)
2
Now, let's get started!
Boil a kettle
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over the highest heat
Top, tail, peel and grate the carrot[s]
Trim, then chop the spring onions roughly (chop them in one bunch for speed!)
3
Once hot, add the chopped spring onions and grated carrot to the pan
Tear the chestnut mushrooms into the pan and cook for 3-4 min or until starting to brown
4
Meanwhile, add the quick cook spaghetti to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat
Cook the quick cook spaghetti for 3-4 min or until cooked with a slight bite
Once done, drain the quick cook spaghetti and return it to the pot with a drizzle of olive oil
5
While the spaghetti is cooking, drain and rinse the lentils
6
Add the roasted garlic paste and driedoregano to the pan and cook for 30 secs
7
Crumble in 1/2 [1]Knorrvegetable stock cube
Add the tomato frito, tomato paste and drained lentils with 100ml [200ml]water and the Marmite and bring to the boil over a high heat
Once boiling, cook for 2-3 min or until the sauce has thickened
Season with a pinch of salt and a grind of black pepper – this is your lentil ragù
8
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