Mushroom ragu
prep: 15 minutes
cook: 15 minutes
serving: 2
Nutrition Facts
each serving
KCal
179
Carbs
11.5g
fiber
8.2g
Protein
11g
Fat
8.1g
Saturates
1.5g
Sugars
8.7g
Salt
0.13g
Fruit/Veg Portion
4
Ingredients
all 14 types- 1 tsp rapeseed oil
- 1 leek, finely sliced
- 250g mixed mushrooms
- 2 cloves garlic, very thinly sliced
- pinch chilli flakes
- 1 heaped tsp dried oregano
- 2 tsp pumpkin seeds, toasted
- 2 tsp sunflower seeds, toasted
- 1 courgette, spiralised
- 1 large carrot, spiralised
- 2 tbsp 0% fat yogurt
- good grind black pepper
- 5g Parmesan cheese shavings
- sprigs fresh basil, to garnish
Directions
5 steps in totalStep 1
Put the oil in a pan and gently cook the leek for 3–4 minutes, stirring regularly.
Step 2
Add the mushrooms, garlic, chilli and oregano. Continue cooking gently for 5 minutes, still stirring regularly. Meanwhile, toast the seeds and reserve.
Step 3
Plunge the spiralised vegetables (homemade or ready prepared) into boiling water for 2 minutes.
Step 4
Just before serving, stir the yogurt into the mushrooms.
Step 5
Divide the spiralised vegetables between 2 bowls. Top each with the mushroom sauce, and sprinkle with toasted seeds, black pepper, a few shavings of parmesan and a sprig of basil.
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