Tagliatelle with lentil and mushroom ragu

This simple recipe for pasta with mushroom and lentil sauce combines classic pasta ingredients with canned mushrooms and canned lentils to create a quick and satisfying dinner.

The sauce is flavored with garlic, onion, chili, and basil, while inactive yeast flakes adds a cheesy taste and texture. It's a perfect option for days when you have limited time.

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Portions: 2

Preparation time: 10 minutes

Cooking time: 20 minutes

Ingredients:

• 200g pasta

• 1 white onion

• 2 cloves of garlic

• 330ml tomato sauce

• salt, pepper

• chilli

• basil

• 170g canned mushrooms

• 300g canned lentils

• 2 tablespoons inactive yeast flakes

Method:

1. Boil the pasta in salted water according to the instructions on the package, until al dente. Drain and set aside.

2. Heat oil in a large pan, add the onion and garlic and sauté until soft.

3. Add the mushrooms and tomato sauce, mixing well. If the sauce is too thick, add a little water until you get the desired consistency.

4. Season with salt, pepper, chilli and basil and let it simmer over low heat for 10-15 minutes.

5. Add the cooked pasta and mix until fully coated with the sauce.

6. Serve with inactive yeast flakes on top for added taste and texture.

7. Enjoy your meal!