Mushroom walnut ragu

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Step 1

1. 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.

Step 2

2. 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 hear and spoon into a bowl. Place the frying pan back on the heat.

Step 3

3. 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.

Step 4

4. Add the fresh mushrooms and red pepper, with the thyme, oregano and rosemary, and cook for about 5 minutes, until soft.

Step 5

5. Stir in the chopped tomatoes, tomato purée, tamari and dried mushrooms with their water.

Step 6

Leave to simmer for 10-15 minutes - you want the ragu to be thick and have lost the excess liquid.

Step 7

Stir in the walnuts and nutritional yeast and leave them to cook in the sauce for a final 5 minutes.

Step 8

6. 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.