
A rich mushroom ragu which goes excellently with wholegrain pasta or spiralised veg.
Serves
2
Prep
15 minutes
Cook
15 minutes
Nutritional Information:
Each 358g serving contains (excludes serving suggestion)
- KCal
- 179
- Carbs
- 11.5g
- Fibre
- 8.2g
- Protein
- 11.0g
- Fat
-
8.1g
(Low)
- Saturates
-
1.5g
(Low)
- Sugars
-
8.7g
(Low)
- Salt
-
0.13g
(Low)
- Fruit/Veg Portion
- 4
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
Method
Recipe tips
- Other spiralised vegetables work well with this dish, such as butternut squash or beetroot.
- For a vegetarian alternative to Parmesan, swap it out with vegetarian-style hard cheese.