Main Dishesdeliciouslyella
Mushroom & Walnut Ragu
This ragu is hearty, warming, and rich. It’s a dream dinner and the leftovers work brilliantly too; you can double the recipe and add the ragu to jacket potatoes later in the week or serve it with some quinoa for an on-the-go lunch option.
👥 4 Servings⏱️ Prep & Cook: 40 min🔥 Cook: 40 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●frying pan
- ●pan
📝 Preparation Steps
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.
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.
walnuts3.5 oz
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.
4
Add the fresh mushrooms and red pepper, with the thyme, oregano and rosemary, and cook for about ⏱️ 5 minutes, until soft.
red pepper1dried thyme1 teaspoondried oregano1 teaspoondried rosemary1 teaspoon
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.
tamari2 tablespoonswalnuts3.5 oznutritional yeast2 tablespoons
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.
dried pasta10.6 oz
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