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
Serves 4
Easy
Prep:
Cook:
Use our beef and lentil ragu recipe as the base to make this quick and easy pasta. If cooking for youngsters, you can leave out the chipotle paste
Skip to ingredients
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- 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.
