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Mushroom ragu

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A rich mushroom ragu which goes excellently with wholegrain pasta or spiralised veg.
Serves
2
Prep
15 minutes
Cook
15 minutes
Each 387g serving contains (excludes serving suggestion)
KCal
230
Carbs
15.90g
Fibre
10.00g
Protein
10.20g
Fat
11.00g
Saturates
2.00g
Sugars
4.00g
Salt
0.20g
Portion Fruit & Veg
3
Ingredients
Ingredients
1 tsp rapeseed oil
1 leek, finely sliced
250g mixed mushrooms
2 cloves garlic, very thinly sliced
pinch chilli flakes
1 heaped tsp dried oregano
2 tsp pumpkin seeds, toasted
2 tsp sunflower seeds, toasted
1 courgette, spiralised
1 large carrot, spiralised
2 tbsp 0% fat yogurt
good grind black pepper
5g Parmesan cheese shavings
sprigs fresh basil, to garnish
Method
  1. Put the oil in a pan and gently cook the leek for 3–4 minutes, stirring regularly.
  2. Add the mushrooms, garlic, chilli and oregano. Continue cooking gently for 5 minutes, still stirring regularly. Meanwhile, toast the seeds and reserve.
  3. Plunge the spiralised vegetables (homemade or ready prepared) into boiling water for 2 minutes.
  4. Just before serving, stir the yogurt into the mushrooms.
  5. Divide the spiralised vegetables between 2 bowls. Top each with the mushroom sauce, and sprinkle with toasted seeds, black pepper, a few shavings of parmesan and a sprig of basil.
Chefs tips
  • Other spiralised vegetables work well with this dish, such as butternut squash or beetroot.
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