MUSHROOM & WALNUT RAGU

Great

% Daily Values based on a 2,000 calorie diet

Step 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

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.

Step 3

Finely dice onion, garlic and celery - put aside together

Step 4

Dice the pepper, and finely sliced the mushrooms - put aside in one bowl

Step 5

Measure out 1 TSP of dried thyme, oregano and rosemary into a small dish

Step 6

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 7

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

Step 8

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

Step 9

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.

Step 10

While the ragu is simmering, cook your pasta in a pan of boiling water, following the instructions on the packet.

Step 11

Drain well then stir into the ragu once both are ready.

Step 12

Serve with a sprinkling of chopped parsley.