Porcini Mushroom Ragu with Brown Rice Fusilli, Tenderstem Broccoli & Toasted Pine Nuts

Serving size

1 person 2 people 4 people

Ingredients

1 tbsp nutritional yeast (use half)

(Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
120g brown rice fusilli pasta (use half) (Soya)

(Brown rice flour 100%)
90g Tenderstem broccoli (use half)
10g pine nuts (use half)
200g passata (use half)

(tomatoes, salt, citric acid)
80g red split lentils (use half)

(Red Split Lentil 99%, Vegetable Oil 1%)
4 tsp garlic, rosemary and thyme paste (use half)

(Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
1 onion (use half)
120g chestnut mushrooms (use half)
10g veg stock powder (use half)

(Vegetable Stock Powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring), Cornflour)
10g dried porcini mushrooms (use half)

Allergens

May Contain: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	100Kcal	551Kcal
	416kJ	2305kJ
Fat	2.5g	14g
of which saturates	0.3g	1.7g
Carbohydrates	15g	82g
of which sugars	1.8g	10g
Protein	4.1g	23g
Salt	0.34g	1.9g
Fibre	2.9g	16g

Ingredients

10g dried porcini mushrooms
10g pine nuts
90g Tenderstem broccoli
1 tbsp nutritional yeast

(Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
80g red split lentils

(Red Split Lentil 99%, Vegetable Oil 1%)
10g veg stock powder (use half)

(Vegetable Stock Powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring), Cornflour)
120g brown rice fusilli pasta (Soya)

(Brown rice flour 100%)
200g passata

(tomatoes, salt, citric acid)
4 tsp garlic, rosemary and thyme paste

(Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
1 onion
120g chestnut mushrooms

Allergens

May Contain: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	78Kcal	547Kcal
	326kJ	2287kJ
Fat	2.0g	14g
of which saturates	0.3g	1.8g
Carbohydrates	12g	81g
of which sugars	1.4g	10.0g
Protein	3.2g	23g
Salt	0.19g	1.3g
Fibre	2.2g	15g

Back

Vegan 1/3 daily fibre New 8 plants Low sat fat Slow Cooker Balanced

Porcini Mushroom Ragu with Brown Rice Fusilli, Tenderstem Broccoli & Toasted Pine Nuts

Prep time: 15 mins

Total time: 30 mins

Cuisine: Italian

Food group: Vegan

This recipe comes together in the slow cooker, making busy weeknights that much easier. It stars umami porcini mushrooms and earthy chestnut mushrooms, as the base for this warming ragu, also starring creamy lentils and bright passata. Brown rice fusilli soak up all that flavour. Nutty Tenderstem broccoli add a pop of green. A sprinkle of toasted pine nuts completes the dish. And don't worry - if you don't want to slow cook, you can cook this recipe on the hob in 30 mins!

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

Boil a half-full kettle
Pull out a large frying pan, a slow cooker (if using), a large saucepan, a measuring jug & a sieve

Get started

Add the dried porcini and the half pack of stock powder to the jug with 350ml boiling water (175ml for 1 person) and leave to infuse
Roughly chop the chestnut mushrooms. Finely dice the onion
Heat the large frying pan on medium heat. Once hot, add the pine nuts and toast for 2-3 mins, tossing regularly, until golden brown. Remove and set aside

Slow cook the ragu

Reheat the large frying pan with 1 tbsp olive oil on medium-high heat. Once hot, add the chestnut mushrooms and onion and cook for 4-5 mins, until soft and golden. Season with salt and pepper
Add the garlic herb paste to the pan and cook for a further minute before stirring in the passata, porcini stock and lentils
Bring to the boil, then transfer to your slow cooker and cook on low for 4-5 hours
If using the hob, lower the heat to medium and simmer for 20-25 mins, until the lentils are cooked through. Add a splash of water if needed

Cook the pasta

When the ragu has 15 mins remaining, bring the large saucepan with salted hot water to a boil. Trim the broccoli
Add the fusilli to the saucepan and simmer for 10-11 mins. Add the broccoli for the final 3-4 mins of cooking time, then drain together. Use tongs remove the broccoli from the pasta and set aside

Finish & plate up

Stir the cooked fusilli through the mushroom ragu. Add a splash of water if its too dry. Season to taste
Share the mushroom ragu between bowls, with the broccoli alongside. Sprinkle with the nutritional yeast and pine nuts