35min 2 ppl
Vegan Mushroom Ragù Tagliatelle
65 minutes
4 people
Hardover 60 min or 12+ steps
65 min · 12 steps
Hard: over 60 min or 12+ steps
470 kcalper person
Protein 16g
Carbs 64g
Fats 16g
About this dish
A plant-based mushroom and walnut ragù slow-cooked in red wine and tomato — as rich and satisfying as any meat sauce, tossed through wide pasta ribbons.
Allergy Info
Gluten, Sulphites, Tree Nuts
Diet Info
Vegan
Ingredients
Fresh Produce
- mixed mushroomsroughly chopped500 g
- onionfinely diced1
- carrotfinely diced1
- celery stickfinely diced1
- garlic clovesminced4
- rosemary1 sprig
Tins & Jars
- tomato purée2 tbsp
- tinned chopped tomatoes400 g
- vegetable stock200 ml
Dried Goods
- tagliatelle (egg-free)320 g
- walnutsfinely chopped80 g
- nutritional yeastto serve
Spices & Seasonings
- bay leaf1
- saltto taste
- black pepperto taste
Oils & Condiments
- olive oil2 tbsp
- dry red wine150 ml
- balsamic vinegar1 tbsp
Utensils
- large heavy-based pan
- large pot
- chef's knife
- chopping board
- wooden spoon
- colander
- measuring jug
Method
1
Finely dice the onion, carrot, and celery. Mince the garlic. Roughly chop the mushrooms and finely chop the walnuts.
Approx. 10 minutes
2
Heat the olive oil in a large heavy-based pan over medium heat.
Approx. 2 minutes
3
Add the onion, carrot, and celery. Cook for 10 minutes until softened and golden.
Approx. 10 minutes
4
Add the garlic and cook for 1 minute until fragrant.
Approx. 1 minutes
5
Add the mushrooms and walnuts. Cook for 10 minutes until the mushrooms are golden and dry.
Approx. 10 minutes
6
Stir in the tomato purée and cook for 2 minutes.
Approx. 2 minutes
7
Pour in the red wine and cook for 3 minutes until evaporated.
Approx. 3 minutes
8
Add the tinned tomatoes, stock, rosemary, and bay leaf. Season with salt and pepper.
Approx. 2 minutes
9
Simmer uncovered for 25 minutes, stirring occasionally, until thick and rich.
Approx. 25 minutes
10
Stir in the balsamic vinegar. Remove the rosemary and bay leaf.
Approx. 1 minutes
11
Cook the tagliatelle in heavily salted boiling water until al dente. Reserve 100ml pasta water before draining.
Approx. 8 minutes
12
Toss the pasta with the ragù, adding pasta water if needed. Serve with nutritional yeast.
Approx. 2 minutes
