Mushroom, lentil & beef ragu
Make a batch of this beef and lentil ragu on the weekend, then use it to make three speedy meals for busy weeknights - find the recipes below
Black bean & spicy beef pasta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 300g pasta shells
- 1 tbsp rapeseed oil
- 5 spring onionsfinely sliced
- 2 garlic clovescrushed
- 400g can black beansdrained and rinsed
- 3 roasted red peppers from a jardrained and finely chopped
- 200g sweetcorn(canned or frozen)
- 25g taco seasoning
- 1 tbsp chipotle paste(optional)
- 400g leftover ragu(see recipe below)
- 50ml double cream
- 100g mature cheddargrated
- small handful of parsley
Nutrition: Per serving
- kcal723
- fat26g
- saturates11g
- carbs83g
- sugars9g
- fibre13ghigh
- protein32g
- salt2.1g
Method
step 1
Cook the pasta for 2 mins less than the pack instructions, then drain and set aside. Meanwhile, heat the oil in a large frying pan over a medium heat and cook the spring onions and garlic for 2-3 mins until fragrant.
step 2
Tip in the black beans, red peppers, sweetcorn, taco seasoning and chipotle paste, if using. Fry for 2 mins, mixing well before stirring in the leftover ragu and a splash of water. Bring to a simmer and cook for 5-7 mins until the sauce is piping hot. Stir in the double cream and cooked pasta, and season to taste. Serve with the cheese and parsley scattered over.
