Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

STEP 1

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Boil your kettle then take out two saucepans (ideally including one that has a steamer basket to go with it), and a deep frying pan or wok.

STEP 2

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Pour boiling water from your kettle into your larger saucepan and place over medium heat. Once it's bubbling add the wholewheat rigatoni and cook until al dente, around 12 minutes. Scoop out a mug full (approx 100ml) of pasta water, then drain the pasta. 

STEP 3

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Place your deep frying pan or wok back over a medium heat. Meanwhile finely dice the chestnut mushrooms into approx 1cm cubes - you want to dice rather than slice to get a mince-like texture for the sauce. Add a drizzle of olive oil to your pan and fry off the mushrooms until they are browned off and tender, around 5-7 minutes. 

STEP 4

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Fill a little boiling water in your other saucepan and place the steamer basket over the top. While it is brought back to a boil, cut the savoy cabbage into large chunks then steam until wilted, around 10 minutes. Add the garden peas for the final 3 minutes of cooking time. If you don't have a steamer you can boil instead for the same amount of time. Season the greens well with salt and pepper and stir through some vegan butter or extra virgin olive oil (optional).

STEP 5

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Once the diced mushrooms are fried off, drain the lentils then add them to the pan along with the porcini ragu sauce and cook until piping hot, for around 3-4 minutes. Once the pasta is cooked, add into the pan along with some of the reserved pasta water to loosen up the sauce a little. Stir everything well to combine. We’ve kept this recipe healthy, but you could add some vegan butter and cheese to the pasta at this point if you wanted make it more indulgent!

STEP 5

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To serve up, divide the rigatoni in porcini ragu between serving bowls and serve the savoy cabbage and garden peas alongside. Enjoy!