This is EPIC! It’s so tasty, the walnuts give the Ragu some needed bite and also makes its nutrient dense. Its full of the good stuff like porcini mushrooms and miso paste.
Mushrooms of all kinds even the button, are incredibly good for you and I am always looking for new ways to include them in mine and my family’s diets, without one particular member noticing much!
This is highly versatile, I served it with some freshly made pasta I hade leftover, however my favourite way is stuffed in those big shells and baked with topped with cheese (vegan ideally) until bubbling and bits of the pasta our crunchy and toasted.
My husband once said ‘you need to bag this one up and sell it’! maybe his right, but I will let you guys be the judge of that.
500g chestnut or another mushroom
40g dried porcini mushrooms
1 large onion
2 medium carrots
2 celery sticks
2-3 bay leaves
A few fresh thyme sprigs
2 tbs light olive oil
4 garlic cloves
1 heaped tbs white miso paste
1 heaped tbs sundried or regular tomato paste
100ml red wine (optional)
1 tin chopped tomatoes
1 tbs tamari sauce
Salt and black pepper
Pasta of choice
Toasted pine nuts
Place the porcini mushrooms into a jug and top with 500ml boiling water and give them a swirl and set aside for 15 minutes.
In a large saucepan or casserole dish add the onions, celery, carrots, bay leaves, thyme sprigs and oil. Cook gentle until soft, the onions are translucent and lightly caramelised.
Whilst they are cooking, in a food processor or by hand chop the mushrooms so they are finely chopped or diced not to th a pulp, however.
Remove from the processor into a bowl and repeat with the walnuts. Set aside.
Are you feeling passionate about plant-based food? Sign up to the NOURISH newsletter today, and get exclusive access to inspiring recipes, product news, and plant-based tips, delivered straight to your inbox every month!