Spaghetti with Lentil & Mushroom Ragù Recipe | Abel & Cole

Spaghetti with Lentil & Mushroom Ragù

Cooking time
Serves4-6 people
Vegans

Umami is the ‘fifth taste’ that’s hard to describe but can be summed up as deliciousness. There are lots of umami-rich foods in this hearty spaghetti supper, including mushrooms and tamari, which give it a rich, deep flavour.

4 ratings
layout 4 comments

Ingredients

  • 2 onions
  • 2 carrots
  • 3 celery sticks
  • 400g chestnut mushrooms
  • 4 garlic cloves
  • 400g tinned green lentils
  • 50g tamari
  • 690g passata
  • 500g spaghetti
  • 2 tbsp olive oil
  • Sea salt
  • Freshly ground pepper

Prep: 20 mins | Cook: 40 mins

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Method

1. Peel and finely chop the onions. Peel and dice the carrots. Trim the ends off the celery sticks and dice them. Warm a wok or deep frying pan over a medium heat for 2 mins. Add 2 tbsp olive oil and the veg. Season. Cook, stirring now and then, for 10 mins till the veg start to soften.
2. While the veg cook, slice the mushrooms. Peel and grate or crush the garlic. Drain the lentils and rinse them under a cold tap.
3. Add the mushrooms to the pan. Pop a lid on (if you don’t have a lid, cover with a baking tray). Cook for 8 mins, stirring occasionally, till the mushrooms are juicy. Stir in the garlic, lentils and tamari.
4. Pour in the passata and stir. Cover, bring to the boil then turn the heat down and simmer for 25-30 mins till the sauce has thickened a little. Stir occasionally.
5. Put a very large pan of salted water on to boil. When the sauce has 10 mins left to cook, add the spaghetti to the pan of water (it should be boiling by now). Simmer for 10-12 mins till the pasta is cooked but not too soft. Drain the spaghetti.
6. Taste the sauce and add more salt and pepper if it needs it. Heap the pasta up in bowls and top with the lentil and mushroom ragù. Serve straight away.
7. Tip: If you want to save some of the pasta and sauce, mix it together so the sauce coats the pasta. Store in the fridge for up to 3 days, or transfer to freezerproof tubs and freeze for up to 3 months. Defrost before reheating thoroughly in the microwave or in a pan with a splash of water.
8. Tip: You can spice up your bolognese by adding 2 tsp dried chilli flakes with the garlic, or make a gremolata with a handful of chopped flat leaf parsley, 2 chopped garlic cloves and the grated zest of 1-2 lemons and spoon this over the top of pasta just before serving. A good grating of Parmesan is also a welcome addition.
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Momma

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Sj

Rating

Delicious and really easy to make. I added marmite for more umami

NewbieVegan

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A favourite. So easy even my can't cook won't cook husband makes it

Rating

Turned out very nice, children loved it too

skiesrblue

Rating

Nice, very pleased with this..... easy to cook, quick and delicious.