I made this for some girlfriends who have been taste-testing our recipes since day one, and they said it was their favourite dish ever! It’s hearty, warming, really rich and just a dream dinner. The leftovers work brilliantly too; I’ll often make a double portion and have the second serving with jacket potatoes later in the week or take it to work with some quinoa or salad for an on-the-go option.
Serves 4, with a little left over
- 20g dried porcini mushrooms
- 250ml boiling water
- 100g walnuts
- 1 onion, finely diced
- 2 garlic cloves, finely diced
- 2 celery stalks, finely diced
- olive oil
- 400g chestnut or button mushrooms, thinly sliced
- 1 red pepper, deseeded and diced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1 × 400g tin of chopped tomatoes
- 1 tablespoon tomato purée
- 2 tablespoons tamari
- 1–2 tablespoons nutritional yeast
- 4 portions of pasta (about 80g per person)
- salt and pepper
- handful of chopped parsley, to serve
- Start by soaking the dried mushrooms. Put them into a bowl with the boiling water and leave for 20 minutes. Once soaked, drain well (but keep the liquid), then cut the mushrooms into small pieces.
- While the mushrooms are soaking, chop the walnuts into tiny pieces – they need to look like large breadcrumbs. Place them in a large, deep frying pan over a medium heat and toast for about 5 minutes, until golden, stirring every now and again. Once toasted, remove from the heat and spoon into a bowl. Place the frying pan back on the heat.
- Add the onion, garlic and celery to the frying pan, along with a drizzle of olive oil and a pinch of salt. Cook for 5–10 minutes, until soft.
- Add the fresh mushrooms and red pepper, with the thyme, oregano and rosemary, and cook for about 5 minutes, until soft.
- Stir in the chopped tomatoes, tomato purée, tamari and dried mushrooms with their water. Leave to simmer for 10–15 minutes – you want the ragu to be thick and have lost the excess liquid. Stir in the walnuts and nutritional yeast and leave them to cook in the sauce for a final 5 minutes.
- While the ragu is simmering, cook your pasta in a pan of boiling water, following the instructions on the packet. Drain well then stir into the ragu once both are ready. Serve with a sprinkling of chopped parsley.
Recipe extracted from Deliciously Ella Quick & Easy.