WHAT TO EAT THIS WEEKEND

Mushroom, lentil and walnut ragu

Essentially, a vegan Bolognese-style sauce that can be used in all the ways mince can be, including this hearty ragu

Posted

Added on

Essentially, a vegan Bolognese-style sauce that can be used in all the ways mince can be, including this hearty ragu

Posted

  • SERVES 6
  • PREPARATION TIME 20 minutes
  • COOKING TIME 60+ minutes
  • 40g dried porcini mushrooms
  • 1 onion, peeled and finely diced
  • 1 large or 2 small carrots, peeled and finely diced
  • 400g button mushrooms, finely diced
  • 3 bay leaves
  • 1 x 680g jar passata
  • 4 tsp dried oregano
  • 150g walnuts, chopped
  • 1 small bunch of basil (approx 20g), leaves roughly torn
  • 200g feta cheese
  • 4 tbsp olive oil
  • 6 garlic cloves, peeled and grated or finely chopped
  • 2 tsp smoked paprika
  • 125ml red wine
  • 2 x 400g tins chopped tomatoes
  • 500g green lentils, rinsed
  • 2 tsp pul biber (mild Turkish chilli flakes)
  • 2 tsp vegetable bouillon powder
  • 500g rigatoni
  • Sea salt and freshly ground black pepper
  1. Start by placing the porcini in a large jug, pour over 1 litre of just-boiled water and leave to one side.
  2. Heat the oil in a large saucepan over a medium heat. Add the onion, garlic and a pinch of sea salt and cook for five minutes, until softened but not browned, stirring occasionally.
  3. Add the carrot, smoked paprika and button mushrooms. Turn the heat down to low and continue to cook for 20 minutes, stirring occasionally.
  4. Add the wine, turn the heat up to high and bring to the boil. Use a spoon or spatula to scrape up all the flavour from the bottom of the pan and stir well. Add the bay leaves, tinned tomatoes, passata, lentils, oregano and pul biber. Pour in the porcini soaking water, add a generous pinch of salt and pepper and bring to the boil. Turn the heat down to low and cooking for 30 minutes.
  5. Add the walnuts, bouillon powder and 500ml of boiling water. Stir through the torn basil leaves, cover and cook for 20 minutes, stirring frequently.
  6. Meanwhile, cook the pasta according to packet instructions then tip in half of the hot ragu (freeze the rest) and crumble over the feta to serve.

Recipe extracted from Elly Pear's Let's Eat

Recipe extracted from Elly Pear's Let's Eat

Elly Pear’s Let’s Eat: Simple, delicious food for everyone, every day

Published by Harper Collins

£ 20.00

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Tagged in:
mushrooms
Pasta
Vegetarian

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