Page title and description

Vegetarian mains
Portobello mushroom ragù and spaghetti
Ingredients
- 1 onion
- 1 carrot
- 1 celery stick
- oil for frying
- 200g portobello mushrooms
- 1 tin dark lentils
- 1 garlic clove
- 1 good tbsp thyme leaves, plus a little extra to garnish
- salt and pepper
- 1 tsp dried oregano
- 100ml red wine
- 1 tbsp Worcester sauce
- 1 tbsp tomato purée
- 1 tsp bouillon powder
- ½ tin chopped tomatoes
- 200g spelt spaghetti
Method
Prep time:
10 min
PT10M
Cooking time:
35 min
PT35M
-
Step 1
Put a medium saucepan of salted water on to boil. Peel and finely dice the onion. Peel and finely dice the carrot. Trim and finely dice the celery. -
Step 2
Heat 1 tbsp oil in a large saucepan. Fry the onion, carrot and celery on a low heat for 15 mins, until they're starting to soften, without colouring. Stir now and then and add a splash of water if they look like catching. -
Step 3
Slice the mushrooms (approx. 1cm). Drain and rinse the lentils. They clump together in the tin but will separate. -
Step 4
Peel and chop the garlic. Strip off 1 good tbsp of thyme leaves. -
Step 5
Add the mushrooms to the carrot and celery pan. Season. Increase the heat to medium-high. Cook for approx. 3-4 mins, stirring often, until the mushrooms have softened. -
Step 6
Stir the garlic, thyme, oregano and wine into the mushrooms. Cook for approx. 2-3 mins, stirring now and then, until the wine has reduced by ½. -
Step 7
Add the Worcester sauce, tomato purée, bouillon powder, lentils, and ½ tin of tomatoes to the mushroom pan. Bring to a simmer. Cook over a medium heat while you boil the pasta for 6-7 mins. Stir the ragù frequently and add a splash of water if it starts getting too thick, particularly towards the end. -
Step 8
When the spaghetti is just tender, drain it. Check the ragù seasoning. Divide the spaghetti and ragù between 2 bowls, sprinkled with a few extra freshly picked thyme leaves.