Walnut and Mushroom Ragu

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Put the walnuts and sunflower seeds into a small bowl, cover with hot water and set aside for 20 minutes. Wash the celery and chop, peel the carrot and onion, and put them all into a food processor. Blitz until broken down into small chunks. Heat 2 tbsp olive oil in a large pan over a medium heat, then add the blitzed vegetables and crushed garlic. Cook for 5 minutes.

Step 2

Take the mushrooms and put them in the food processor and pulse a few times until they break into mince sized chunks.

Step 3

Add the mushroom chunks to the pan, season with salt and pepper, and cook for a further 5-10 minutes until the mushrooms have softened, stirring occasionally.

Step 4

Meanwhile, drain the walnuts and sunflower seeds and put into the food processor. Blend for 20-30 seconds until they almost form a paste but with some small chunks left. Add the paste to the pan along with the tomato purée. Mix everything together.

Step 5

Add the tinned tomatoes, passata, miso paste, chilli flakes, oregano, bicarbonate of soda, sugar and the basil. Adjust the heat to a low simmer, stir, and season to taste, then leave for 20 minutes with the lid on.

Step 6

Meanwhile, cook the pasta in salted boiling water until al dente, drain and place in a large serving bowl. Add a quarter of the ragu and stir to coat the pasta. Serve with extra ragu and top with olive oil and vegetarian parmesan.

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