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.
Flo Bischoff – M&S Recipes Team
Flo joined M&S Recipes in September 2024, bringing nearly 10 years' experience as a chef, food writer and recipe developer. She creates reliable, craveable recipes for every day.
1HR
Total time
Ingredients
Servings
6
300 g
M&S Remarksable Value 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
1
M&S red wine flavour pot
2 jars
(430 g each)
(430 g each)
M&S green lentils in water, drained
50 g
M&S whole chestnuts, finely diced
200 ml
M&S 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
Nutrition per serving
Calories
533kcal
Fat
4.8 g
Saturates
2.6 g
Sugars
5.8 g
Salt
465.4 mg
