Main Meals

Pasta with mushroom-lentil ragu

20 minutes
25 minutes
Wine/Spirit Pairing
Woolworths Chianti 2009

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  • 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

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.

Phillippa Cheifitz

Recipe by: Phillippa Cheifitz

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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