Vegan Mushroom Ragu is a delicious and nutritious twist on a classic pasta dish. In this recipe, we'll be using meaty and earthy mushrooms to create a rich and flavorful sauce, perfect for topping your favorite pasta. This vegan version not only provides a hearty and filling meal, but also offers a healthy option for those looking to incorporate more plant-based meals into their diet. The star of the show is the tender and savory mushrooms, combined with aromatic herbs and spices to create a taste that is sure to satisfy any palate. So, whether you're a mushroom lover, pasta enthusiast, or simply looking for a delicious vegan meal, this Vegan Mushroom Ragu is a must-try. Let's get cooking
- 100g walnuts
- 500g chestnut mushrooms
- 4 tbsp olive oil, plus a drizzle
- 1 large onion, finely chopped
- 2 carrots, finely chopped
- 2 stalks celery, finely chopped
- 2 cloves garlic, crushed
- 3 tbsp tomato purée
- 200ml vegan red wine
- 1 sprig rosemary
- ½ a small bunch basil, leaves picked, finely chopped
- 400g tin chopped tomatoes
- 600ml vegetable stock
- 250g red lentils, rinsed
- 2 bay leaves
- 1 tbsp balsamic vinegar
- 600g wide pasta (such as mafalde, pappardelle or paccheri)
- ½ a small bunch sage, leaves picked
- 1 tbsp capers, drained
- shaved vegan hard cheese, to serve (optional)
Pour the walnuts into a food processor and pulse until they are finely chopped. Afterward, transfer them to a bowl, and repeat the same process with the mushrooms.
In a heavy-based pan, heat the oil over medium heat. Add the onion, carrots, and celery to the pan with a pinch of salt and fry for 15-20 minutes or until they are soft and slightly golden. Add the garlic and fry for an additional minute. Then, add the mushrooms and most of the chopped walnuts and cook for 10-15 minutes until the mushrooms have softened, and all the water has evaporated and they have reduced by half. Finally, add the tomato purée and cook for an additional 5 minutes, stirring well.
After adding the wine, let it bubble for a minute, then incorporate the rosemary, basil, tomatoes, and stock. Bring the mixture to a simmer and add the lentils and bay leaves. Cover and simmer for 40 minutes, stirring occasionally. Remove the lid and simmer for an additional 10 minutes until the mixture has thickened. Add the balsamic and season the ragu to taste. If the consistency appears too thick, add a small amount of water during the cooking process. Once finished, taste the ragu, remove the herbs, and add more balsamic, if desired.
In a pan of boiling salted water, cook the pasta until it is al dente. Once cooked, drain the pasta, reserving 100ml of the water. In a small frying pan, heat a drizzle of oil and fry the sage and capers for 1 minute until they are crisp. Add the pasta to the mushroom ragu and toss, adding a splash of the reserved cooking water depending on your desired consistency. Finally, sprinkle the dish with the crispy sage, capers, reserved walnuts, and vegan cheese, if desired.
Vegan Mushroom Ragu is a savory and nutritious dish that is perfect for those seeking a plant-based alternative to meat. This ragu features tender and flavorful mushrooms that are packed with essential vitamins, minerals, and fiber, making it an excellent addition to a well-balanced diet. When combined with aromatic seasonings and cooked to perfection, these mushrooms make a delicious and satisfying base for your favorite taco toppings. So, whether you're a vegan or simply looking for a healthier meal option, this Vegan Mushroom Ragu is a must-try dish that will surely delight your taste buds.