Mushroom & Walnut Ragu
Total Time
40 minutes
Prep Time
0 seconds
Cook Time
40 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 20g dried porcini mushrooms
- 8.5 fl oz boiling water
- 100g walnuts
- 1 medium white onion
- 2 cloves garlic
- 2 sticks of celery
- 400g button mushrooms
- 1 red peppers
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1 x 14 oz tin chopped tomatoes
- 1 tablespoon tomato purée
- 2 tablespoons tamari
- 2 tablespoons nutritional yeast
- 300g dried pasta
- sprinkling flat-leaf parsley
- pinch of sea salt & black pepper
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Preparation
Step 1
Start by soaking the dried mushrooms. Put them into a bowl with the boiling water and leave for 20 minutes. Once soaked, drain well (but keep the liquid), then cut the mushrooms into small pieces.
Step 2
While the mushrooms are soaking, chop the walnuts into tiny pieces - they need to look like large breadcrumbs. Place them in a large, deep frying pan over a medium heat and toast for about 5 minutes, until golden, stirring every now and again. Once toasted, remove from the heat and spoon into a bowl. Place the frying pan back on the heat.
Step 3
Add the onion, garlic and celery to the frying pan, along with a drizzle of olive oil and a pinch of salt. Cook for 5-10 minutes, until soft.
Step 4
Add the fresh mushrooms and red pepper, with the thyme, oregano and rosemary, and cook for about 5 minutes, until soft.
Step 5
Stir in the chopped tomatoes, tomato puree. tamari and dried mushrooms with their water. Leave to simmer for 10-15 minutes - you want the ragu to be thick and have lost the excess liquid. Stir in the walnuts and nutritional yeast and leave them to cook in the sauce for a final 5 minutes.
Step 6
While the ragu is simmering, cook your pasta in a pan of boiling water, following the instructions on the packet. Drain well then stir into the ragu once both are ready. Serve with a sprinkling of chopped parsley.
Step 7
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