Mushroom & Walnut Ragu

Name: Mushroom & Walnut Ragu
Cuisine: European, Italian, Mediterranean
Ingredients: 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, diced; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 1 teaspoon dried rosemary; 1 X 400g tin of chopped tomatoes; 1 Tablespoon tomato puree; 2 tablespoons tamari; 1.5 tablespoons of nutritional yeast; 320g pasta, spaghetti; Parsley, handful chopped to serve

5 steps

Updated at: Wed, 16 Aug 2023 23:51:16 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories779.9 kcal (39%)

Total Fat30.2 g (43%)

Carbs103.8 g (40%)

Sugars11.8 g (13%)

Protein28.4 g (57%)

Sodium891.9 mg (45%)

Fiber10.9 g (39%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

20gdried porcini mushrooms

250mlwater

100gwalnuts

400gchestnut mushrooms

or button, thinly sliced

1red pepper

diced

1 teaspoondried thyme

1 teaspoondried oregano

1 teaspoondried rosemary

1 x 400gtin of chopped tomatoes

1 tablespoontomato puree

2 tablespoonstamari

1 ½ tablespoonsnutritional yeast

320gpasta

spaghetti

Parsley

chopped to serve

Instructions

Step 1

Break the dried mushrooms into small pieces and soak in the boiling water.

Step 2

Blend walnuts until they look like large breadcrumbs and then place them on a frying pan over medium heat and toast for 5 minutes until golden brown. Once toasted remove from the pan and put the pan back on the heat.

Step 3

Add the onion garlic and celery to the frying pan along with the drizzle of olive oil and a pinch of salt, cook for 5 to 10 minutes until soft.

Step 4

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

Step 5

Stir in the chopped tomatoes, tomato puree, tamari and dried mushrooms with their water. Leave to simmer for 10 to 15 minutes - you want the Ragu to be thick and have lost the excess liquid. Stir in the walnuts and nutritional yeast and leave then to cook in the sauce for the final 5 minutes.