This ragu recipe is easy to prepare in advance, Simply store the mushroom and walnut ragu in the fridge or freezer then make your pasta when you want to eat it.
Ingredients
- 1 onion peeled and cut in large chunks
- 1 carrot peeled and cut in large chunk
- 2 garlic cloves peeled
- 300 g mushrooms
- 70 g walnuts
- 2 tbsp of olive oil
- Salt and pepper
- 1 tsp of each tomato and miso paste
- 1-2 bay leaves
- 80 ml tomato passata
- 1 tbsp soy sauce
- 1 tbsp oregano
- ⅓ tsp chilli flakes optional
- ½ tsp garlic granules
- 300 ml veggie stock
- Fresh parsley
Serve with
- Pasta
- Plant-based grated cheese
Instructions
- In a food processor, add the onion and carrot chunks and the garlic cloves and blitz for few seconds, then set aside the mixture.
- Then blitz the mushrooms and set them aside in a separate bowl. Then blitz the walnuts and set aside too.
- In a pan, add the olive oil, and the onion-carrot mixture with a pinch of salt and sauté for few minutes.
- Then add the minced mushrooms, and sauté until all the water of the mushrooms has been evaporated.
- Then add the walnuts, and sauté for a minute or two, before you add the tomato and miso paste, all the spices, and sauté for 1-2 minutes.
- Then add the tomato passata and soy sauce, stir through, then add the veggie stock, lower the heat and simmer for 15-20 minutes, stirring occasionally.
- The add the chopped parsley, your cooked pasta and enjoy.