Serving size

1 person 2 people 4 people

Ingredients

1 tbsp nutritional yeast

(Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
250g brown rice fusilli pasta (Soya)

(Brown rice flour 100%)
180g Tenderstem broccoli
20g pine nuts
400g passata

(tomatoes, salt, citric acid)
160g red split lentils

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

(Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
2 onion
10g veg stock powder

(Vegetable Stock Powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring), Cornflour)
240g chestnut mushrooms
10g dried porcini mushrooms

Allergens

May Contain: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	102Kcal	515Kcal
	428kJ	2153kJ
Fat	2.2g	11g
of which saturates	0.3g	1.4g
Carbohydrates	16g	82g
of which sugars	2.0g	10g
Protein	4.3g	22g
Salt	0.23g	1.2g
Fibre	3.0g	15g

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

Slow-cooked Musgroom Ragu with Fusilli

Name: Slow-cooked Musgroom Ragu with Fusilli
Prep time: 15 min
Cook time: 37 min
Total time: 52 min
Yield: 4 servings
Cuisine: European
Ingredients: 1 tbsp nutritional yeast; 250g brown rice fusilli pasta; 180g Tenderstem broccoli; 20g pine nuts; 400g passata; 160g red split lentils; 4 tsp garlic, rosemary and thyme paste; 2 onion; 10g veg stock powder; 240g chestnut mushrooms; 10g dried porcini mushrooms

Prep time: 15 mins

Total time: 37 mins

Cuisine: European

Food group: Vegan

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

Pull out a large frying pan, a slow cooker (if using), a large saucepan, a measuring jug & a grater

Get started

Add the dried porcini and stock to the jug with 350ml boiling water and leave to infuse
Roughly chop the mushrooms. Finely dice the onions
Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the mushrooms and onions and cook for 4-5 mins, until soft and golden. Season with salt and pepper

Slow cook the ragu

Add the garlic and herb paste and cook for a further minute before stiring 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 and simmer for 20-25 mins

Cook the pasta and broccoli

When the ragu has 15 mins remaining, bring the large saucepan with salted hot water to a boil. Trim the broccoli
Reheat 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
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. Using tongs remove the tenderstem from the pasta and set aside

Finishing touches and plate up

Stir the cooked pasta through the mushroom ragu. add a splash of water if it become too dry and season to taste
Serve the mushroom ragu into bowls with the broccoli alongside. Garnish with the nutritional yeast and pine nuts