Rich, earthy and full of depth, this slow-simmered mushroom and lentil ragù recipe pairs earthy British mushrooms with nutty chestnuts, for a proper vegetarian showstopper that’s packed with flavour. For a vegan version, swap the fresh tagliatelle for our Italian Single Grain Spaghettoni and skip the cheese. This freezes brilliantly, too.

Marks & Spencer
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1HR
Total time
Ingredients
Servings
6
300 g
M&S British chestnut mushrooms, finely diced
150 g
M&S Collection British Lion’s Mane mushrooms, torn
200 g
M&S prepared frozen soffritto mix
70 g
tomato purée
4 pieces
M&S frozen red wine sauce
2 tins
M&S green lentils in water, drained
400g per tin
50 g
M&S whole chestnuts, finely diced
200 ml
vegetable stock
2 sprigs
M&S fresh thyme
2
M&S fresh bay leaves
1 tin
(400 g)
(400 g)
M&S Remarksable Value chopped Italian tomatoes
1/2 tsp
M&S Collection oak smoked Anglesey sea salt flakes
1 pack
(150 g)
(150 g)
M&S fresh tagliatelle
To serve
80 g
M&S Italian hard cheese, finely grated
optional