Red lentil and mushroom ragù with whole wheat pasta

Ingredients

For 1 serving

• Red lentils50 g
• Whole wheat pasta70 g
• Button mushrooms120 g
• Tomato passata150 g
• Carrots40 g
• Onion30 g
• Extra virgin olive oil1 tablespoon
• Tomato paste10 g
• Dried thyme1 teaspoon
• Saltto taste
• Black pepperto taste

Contains: gluten,

Method

1. Put a pot of water on for the pasta. Meanwhile finely chop the onion and carrots, wipe the button mushrooms with a damp cloth and dice them; rinse the red lentils.
2. Heat the oil in a wide pan over medium heat and soften the onion and carrot for 4–5 minutes, until tender.
3. Turn up the heat, add the mushrooms and cook them for 5 minutes over high heat, until they've given off their water and are golden.
4. Add the red lentils, passata, tomato purée, dried thyme and a glass of water; cook over medium-low heat for 15 minutes, stirring, until the lentils have broken down and the ragù thickens. Season with salt and pepper.
5. When the water boils, salt it and cook the wholewheat pasta for the time on the packet, until al dente; drain it, keeping a ladle of the cooking water.
6. Tip the pasta into the ragù and toss for a minute over medium heat, adding a little cooking water if needed, until well coated.