Pasta with mushroom-lentil ragu
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- Phillippa Cheifitz
- 4
- Easy
- Fat conscious
- 20 minutes
- 25 minutes
- Woolworths Chianti 2009
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Ingredients
- 25 g dried porcini mushrooms
- 1 cup warm mushroom or vegetable stock
- 1 onion, finely chopped
- 3 T olive oil, plus extra for drizzling (optional)
- 2 cloves garlic, crushed
- 2 T chopped parsley, plus extra for serving
- 1 t dried oregano
- 1 x 410 g can tomatoes in juice, crushed
- 1 x 410 g can brown lentils, rinsed and drained
- Sea salt and freshly ground black pepper
- 400 g freshly cooked spaghetti
- Mature Gruyère, grated, for serving
Cooking Instructions
Soak the mushrooms in the warm (not boiling) stock for 20 minutes. Drain, reserving the liquid, and chop the mushrooms.
In a skillet or pan, soften the onion in the olive oil. Stir in the garlic and herbs then add the tomatoes and simmer for a few minutes.
Add the chopped mushrooms, lentils and reserved stock and simmer for 15 minutes until reduced to a saucy consistency. Season to taste.
Spoon over the pasta and sprinkle with parsley. If you like, moisten with a little olive oil and pass around the cheese at the table.
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