I adore this ragu recipe, its rich and comforting, perfect on a cold winters evening or as an alternative to a Sunday lunch served with a fresh dark green salad and some crusty bread. I like to use Tagliatelle but you can use any shape pasta really.
600g mushrooms sliced
1 carrot finely diced
1 onion diced
1 celery stick diced
2 fresh bay leaves
4-5 sprigs of thyme
4 garlic gloves grated or crushed
2 tbsp. tomato puree
2 tbsp. tamari/soy
1 tbsp. vegan Worcester sauce (optional)
2 tins cherry tomatoes
1 vegetable stock pot or cube
Salt and pepper
2 tsp ketchup
1 heaped cup precooked brown/green/puy lentils
Fresh basil leaves
Tagliatelle or pasta of choice for 4
Whether you’re looking for inspiring, plant based recipes, food photography, or professional styling, I’m open to hearing about your project. Find about more about working with me, or if you’d like to get in touch I’d love to hear from you.
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.