Porcini Mushroom Ragu with Wholewheat Tortiglioni, Tenderstem Broccoli & Toasted Pine Nuts

Serving size

1 person 2 people 4 people

Ingredients

250g wholewheat tortiglioni pasta (Cereals Containing Gluten, Wheat, Barley, Mustard, Oats, Soya)

(100% Durum whole WHEAT semolina)
1 tbsp nutritional yeast

(Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
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

Contains: Cereals Containing Gluten, Wheat

May Contain: Barley, Mustard, Oats, Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	95Kcal	502Kcal
	396kJ	2100kJ
Fat	1.9g	9.9g
of which saturates	0.2g	1.1g
Carbohydrates	15g	77g
of which sugars	1.8g	9.3g
Protein	4.6g	24g
Salt	0.23g	1.2g
Fibre	3.2g	17g

Back

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

Porcini Mushroom Ragu with Wholewheat Tortiglioni, Tenderstem Broccoli & Toasted Pine Nuts

Prep time: 15 mins

Total time: 30 mins

Cuisine: European

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. Wholewheat tortiglioni 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 grater

Get started

Add the dried porcini and stock to the jug with 350ml boiling water and leave to infuse
Roughly chop the chestnut mushrooms. Finely dice the onions
Heat 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

Slow cook the ragu

Add the garlic herb paste 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 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
Add the pasta 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 broccoli from the pasta and set aside
Reheat the 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

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