Rich Mushroom Ragù Linguine & A Chicken Breast

Peel and finely chop your red onion[s]

Top, tail and dice your carrot[s] finely

Heat a very large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the chopped onion and diced carrot with a pinch of salt and cook for 5-6 min or until beginning to soften

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Meanwhile, boil a full kettle

Add your white cup mushrooms to a food processor and pulse for 5 secs or until roughly blitzed

Peel and finely chop (or grate) your garlic

Once the onion and carrot have softened, add the blitzed mushrooms, chopped garlic and dried oregano to the pan and increase the heat to medium-high

Cook for 3-4 min or until the mushrooms are beginning to soften

Dissolve your tomato paste in 200ml [260ml] [340ml] boiled water and stir in your soy sauce and Marmite – this is your tomato stock

Drain and rinse your green lentils

Add the tomato stock to the pan with your chopped tomatoes, drained lentils and a generous grind of black pepper

Give everything a good mix up and cook for 12-15 min or until thickened to a bolognese-like consistency – this is your mushroom ragù

Meanwhile, add your pasta to a pot of plenty of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the pasta for 7-9 min (10-12 min for wholewheat) or until cooked with a slight bite

Once done, drain the pasta and return to the pot, reserving a cup of the starchy pasta water

Whilst the pasta is cooking, chop your basil finely, including the stalks

Peel your Italian hard cheese until you end up with a pile of cheese shavings

Add the drained pasta to the mushroom ragù and gently stir together until the ragù begins to stick to the pasta - this is your rich mushroom ragù pasta

Tip: Add a splash of starchy pasta water if your sauce is looking a little dry