Foodedo recipe

Mushroom and Walnut Ragu with Spaghetti

Name: Mushroom and Walnut Ragu with Spaghetti
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 500 g mushrooms (finely chopped); 120 g walnuts (chopped); 1 onion (diced); 1 carrot (finely diced); 1 stalk celery (finely diced); 3 garlic (minced); 1 can chopped tomatoes; 2 tbsp tomato puree; 250 ml vegetable stock; 2 tbsp olive oil; 320 g spaghetti; 1 tsp oregano (dried)

55 min ·

A rich vegan ragu with finely chopped mushrooms and walnuts for meaty texture, served with spaghetti.

Ingredients

12 items

500 gmushroomsfinely chopped
120 gwalnutschopped
1oniondiced
1carrotfinely diced
1 stalkceleryfinely diced
3garlicminced
1 canchopped tomatoes
2 tbsptomato puree
250 mlvegetable stock
2 tbspolive oil
320 gspaghetti
1 tsporeganodried

Method

4 steps

Step 1. Cook soffritto base: Heat olive oil and cook onion, carrot, and celery for 8-10 minutes until soft and lightly sweet. Add garlic and oregano for 1 minute.
Step 2. Brown mushrooms and walnuts: Add mushrooms and cook on medium-high heat until their moisture evaporates and they begin to brown; this concentrates flavour. Stir in walnuts and toast briefly.
Step 3. Simmer ragu: Add tomato puree, chopped tomatoes, and stock. Simmer 15-20 minutes until thick and rich, stirring occasionally.
Step 4. Boil pasta and combine: Cook spaghetti until al dente, reserving a little pasta water. Toss with ragu, loosening with reserved water if needed for a silky finish.