Name: Mushroom ragu
Prep time: 15 minutes
Cook time: 15 minutes
Yield: 2
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

A rich mushroom ragu which goes excellently with wholegrain pasta or spiralised veg.

Serves

Prep

15 minutes

Cook

15 minutes

Each 358g serving contains (excludes serving suggestion)

KCal

179

Carbs

11.5g

Fibre

8.2g

Protein

11.0g

Fat

8.1g

Saturates

1.5g

Sugars

8.7g

Salt

0.13g

Fruit/Veg Portion

What makes a healthy, balanced diet?

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

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Method

Step 1

Put the oil in a pan and gently cook the leek for 3–4 minutes, stirring regularly.

Step 2

Add the mushrooms, garlic, chilli and oregano. Continue cooking gently for 5 minutes, still stirring regularly. Meanwhile, toast the seeds and reserve.

Step 3

Plunge the spiralised vegetables (homemade or ready prepared) into boiling water for 2 minutes.

Step 4

Just before serving, stir the yogurt into the mushrooms.

Step 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.

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.

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Mushroom ragu

Ingredients