The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Lemon & garlic pork ragu
Ready for pastas new? You’ve come to the right place! This ragu rings the changes, combining tasty pork mince with sautéed courgette, onion and tomato, pasta and a garlic, thyme and porcini mushroom-infused sauce that’s given a lovely lift with lemon zest.
SWK: Source of fibre
SWK: High protein
Plants 5
Serving size
Ingredients
- 1 chicken stock cube (use half) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 5g dried porcini mushrooms
- 1 onion
- 1 courgette
- 3 garlic clove
- 1 handful of fresh thyme
- 200g baby tomatoes
- 200g pasta (Wheat) (Durum Wheat Semolina (Wheat Gluten))
- 1 unwaxed lemon
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 250g pork mince (5% fat or less)
- 4 tsp garlic, rosemary & thyme (Garlic, Salt, Rosemary, Thyme, Citric Acid E330.)
Nutritional Information
Calories: 634
Protein: 49g
Carbs: 94g
Fat: 7.8g
Ingredients
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 10g dried porcini mushrooms
- 2 onion
- 2 courgette
- 400g baby tomatoes
- 5 garlic clove
- 1 handful of fresh thyme
- 500g pork mince (5% fat or less)
- 1 unwaxed lemon
- 400g pasta (Wheat) (Durum Wheat Semolina (Wheat Gluten))
- 240g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 8 tsp garlic, rosemary & thyme (Garlic, Salt, Rosemary, Thyme, Citric Acid E330.)
Nutritional Information
Calories: 625
Protein: 49g
Carbs: 91g
Fat: 7.7g
Lemon & garlic pork ragu
Ready for pastas new? You’ve come to the right place! This ragu rings the changes, combining tasty pork mince with sautéed courgette, onion and tomato, pasta and a garlic, thyme and porcini mushroom-infused sauce that’s given a lovely lift with lemon zest.
Cook time:
35 mins
Cuisine:
Italian
Food group:
Pork
Allergens: Wheat, Milk
Cooking Instructions
Soak the porcini
- Dissolve half the stock cube (the whole stock cube for 4 portions) in 250ml boiled water (350ml for 4 portions), add the dried porcini and leave to soak.
Prep & fry
- Peel and finely dice the onions, and finely dice the courgettes.
- Spritz a non-stick saucepan with cooking spray and put it over a medium heat. Fry the onions, courgettes and baby tomatoes for 10-12 mins.
Turn up the flavour
- Peel and crush the garlic, then finely chop the thyme leaves.
- Tip the mince into the saucepan with the garlic, thyme, and garlic & herb paste. Grate in the lemon zest, then halve the lemon and set aside. Cook for 2-3 mins, breaking up the pork with a wooden spoon, until browned.
- Scoop out the porcini, roughly chop and add to the pan with the stock. Simmer for 8-10 mins until the sauce just coats the veg and the pork is cooked through.
Cook the pasta
- Meanwhile, cook the pasta in boiling water for 8-9 mins, then drain.
Add the yogurt & serve
- Take the ragu pan off the heat and leave to cool a little, then stir in the pasta, yogurt and a squeeze of lemon juice (to taste).
- Lightly season and serve.