PASTA AL RAGÙ (vegan)

60 mins
Serves 4
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Directions

  1. 1Blitz up walnuts and mushrooms and mix with some oil and salt.
  2. 2Spread the mixture on a baking tray and roast for 30 minutes at 200C/400F, stirring after 15 minutes.
  3. 3Finely chop celery and onion and sauté in oil.
  4. 4Add tomato paste and miso and roast for a bit.
  5. 5Deglaze the pan with balsamic vinegar.
  6. 6Add the veggie mince (roasted mushroom and walnut mixture).
  7. 7Add water, salt, pepper, paprika and dried herbs, and bay leaves.
  8. 8Stir and let it simmer for at least 20 minutes.
  9. 9Cook pasta al dente.
  10. 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