Classic-ish Linguine

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Classic-ish Linguine

Lentils & pork mince coated in a fresh rosemary, mustard & oregano tomato sauce, served with linguine pasta.

Ingredients to serve 2

  • ½ tin x brown lentils
  • 150g x pork mince
  • 3g x rosemary – chop leaves finely
  • ¼ tsp x Dijon mustard
  • 1 clove x garlic – peel, grate finely & chop
  • 1 tsp x dried oregano
  • ½ sachet x tomato paste
  • 2 x tomatoes – grate coarsely
  • 150g x linguine
  • 5g x basil – discard stalks
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Ingredients to serve 4

  • 1 tin x brown lentils
  • 300g x pork mince
  • 5g x rosemary – chop leaves finely
  • ½ tsp x Dijon mustard
  • 2 cloves x garlic – peel, grate finely & chop
  • 2 tsp x dried oregano
  • 1 sachet x tomato paste
  • 4 x tomatoes – grate coarsely
  • 300g x linguine
  • 10g x basil – discard stalks
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)


Step 1

Preparation: Prepare all ingredients as indicated above.

Step 2

Lentils: Use a fork or potato masher to mash the lentils slightly.

Step 3

Pork & lentils: Place a pan on medium-high heat with a drizzle of olive oil. Add the lentils with the pork mince, season with salt and pepper and break it up in the pan with a spoon. Sauté for 3 minutes until the mince is lightly golden. Add the rosemary, Dijon mustard, garlic, oregano and tomato paste. Sauté for another 1-2 minutes, then add the tomatoes and water (1 cup for 4; ½ cup for 2). Season and let it simmer (gently boil) for 10 minutes. Chop the basil leaves roughly and stir in at the end.

Step 4

Linguine: Boil the kettle. Place a pot on medium-high heat and add the boiling water. When the water is at a rolling boil, add the linguine and cook for 6 minutes. You want it al dente, which is slightly chewy and translucent. Drain and drizzle with a little olive oil to keep it from sticking together.

Step 5

Serve by mixing the linguine through the pork and lentils.