PASTA AL RAGÙ (vegan)
Directions
- 1Blitz up walnuts and mushrooms and mix with some oil and salt.
- 2Spread the mixture on a baking tray and roast for 30 minutes at 200C/400F, stirring after 15 minutes.
- 3Finely chop celery and onion and sauté in oil.
- 4Add tomato paste and miso and roast for a bit.
- 5Deglaze the pan with balsamic vinegar.
- 6Add the veggie mince (roasted mushroom and walnut mixture).
- 7Add water, salt, pepper, paprika and dried herbs, and bay leaves.
- 8Stir and let it simmer for at least 20 minutes.
- 9Cook pasta al dente.
- 10Finish cooking the pasta in the sauce with some pasta water.
Ingredients
- 100 g walnuts
- 400 g mushrooms
- oil
- salt
- 1 onion
- 2 pieces celery
- 5 Tbsp tomato paste
- 1 Tbsp miso
- 60 ml balsamic vinegar
- 1 to 2 cups water
- salt to taste
- pepper to taste
- 1 Tsp paprika and dried herbs
- 2 bay leaves
- 350 g pasta
- pasta water
Equipment
baking traypan
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