Fearne's Fusilli Harissa Lentil Ragu with Pine Nuts

Serving size

1 person 2 people 4 people

Ingredients

400g baby tomatoes
6 tbsp harissa paste

(Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
1 handful of fresh coriander
2 tbsp sundried tomato paste

(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
80g baby spinach
240g chestnut mushrooms
5 garlic clove
15ml hot honey

(honey, chilli extract)
11g vegetable stock powder

(Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
20g pine nuts
1 onion
250g brown rice fusilli pasta (Soya)

(Brown rice flour 100%)
460g lentils (Cereals Containing Gluten)

(Rehydrated lentils, water, tomato paste, salt, antioxidant: ascorbic acid)

Allergens

May Contain: Soya, Cereals Containing Gluten

Nutritional Information

Typical values	per 100g	per portion
Energy	120Kcal	537Kcal
	503kJ	2245kJ
Fat	4.4g	20g
of which saturates	0.5g	2.1g
Carbohydrates	16g	73g
of which sugars	3.0g	14g
Protein	3.4g	15g
Salt	0.39g	1.7g
Fibre	2.4g	11g

Back

Ready in 20 1/3 daily fibre 7 plants Low sat fat

Fearne's Fusilli Harissa Lentil Ragu with Pine Nuts

Prep time: 10 mins

Total time: 15 mins

Cuisine: Italian

Food group: Vegetarian

Co-created with Fearne Cotton this is a warming dish, packed full of goodness. Not your traditional ragu, this rich pasta sauce made with lentils and mushrooms, is simmered down gently with harissa for that mid-week twist. Top with pine nuts and a sprinkle of coriander to finish it off and on your table in 15 minutes.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Bring a large saucepan filled with salted water to a boil
Pull out a sieve, a measuring jug & a large frying pan

Get started

Add the fusilli to the saucepan and boil for 7-8 mins, until cooked, then drain
Meanwhile, thinly slice the onion, mushrooms and garlic
Heat the large frying pan on medium-high heat with 1 tbsp oil. Once hot, add the onion and mushrooms. Fry for 5-6 mins, until soft and golden. Season with salt and pepper

Build the flavour

Meanwhile, halve the tomatoes. Drain and rinse the lentils. Rinse the spinach
Add the tomatoes and garlic to the mushroom pan and cook for 2-3 mins, until starting to soften
Stir in the lentils, sundried tomato paste, hot honey, harissa, stock and 300ml water. Bring to the boil and simmer for 4-5 mins, until the sauce has thickened

Bring it together

While the sauce simmers, finely chop the coriander
Stir the cooked pasta, spinach and half the coriander into the sauce. Simmer for 1-2 mins, until wilted and piping hot. Taste and season with salt and pepper if needed