Mushroom ragu with walnuts

A super easy and tasty mushroom ragu with walnuts quite like a spaghetti bolognese, the walnuts and mushroom add a lovely bite, best served with wholemeal spaghetti for a higher fibre healthier meal

Prep time : 5 mins | Cook time : 15 mins | Total time : 20mins | Makes: 3 Servings | Difficulty: Medium

Jump to Recipe

A Ragu is normally a meat based sauce served with pasta, here we make our own “meat” for this mushrooms ragu by finely chopping mushrooms and walnuts and adding some tamari/ soy sauce to give a lovely umami flavour. The walnuts and mushrooms add a lovely bite and texture as well as a lovely “meaty” feel to this traditional dish. If you can use wholemeal pasta such as spaghetti or penne or fusilli as it is higher in fibre which will function as a prebiotic feeding the bacteria in your microbiome and hence helping you to have a more resilient immune system. This dish is easy to make and make a great family or sharing meal. If you do want to make this dish gluten free just use brown rice pasta and ensure to use a wheat free tamari or soy sauce. Bread and pasta go so well together so we like to serve this with some sourdough from our bakery.

Other delicious healthy recipes like this, Mushroom Ragu:

• This Creamy Fetuccini Alfredo with baked cauliflower is wonderful and so tasty and easy to make
• We love this easy to make Red Pepper Pesto pasta dish, its super quick to make and a total crowd pleaser
• A super tasty Roasted feta pasta bake recipe is well worth trying

Some Serving suggestions for this Stew

• Here are some easy to make flat breads to go wonderfully with this dish
• This high protein salad is both light on digestion, and super tasty
• Here is a lovely easy to make guacamole recipe

Mushroom Ragu with Walnuts

---

A super easy and tasty spaghetti bolognese, the walnuts and mushroom add a lovely bite, best served with wholemeal spaghetti for a higher fibre healthier meal

---

Takes 20 minutes minutes

Serves 3

Ingredients

 

MetricUS Customary

• 300 g wholemeal spaghetti
• 1 tbsp oil
• 2 small red onions
• 2 cloves of garlic
• 2 carrots
• 100 g walnuts
• 200 g mushrooms
• 2 tbsp tamari
• 2 tbsp of tomato concentrate
• 2 tbsp maple syrup
• 680 g tomato Passata jar

Instructions

 

• Fill and boil the kettle.
• Cook the pasta as per the pack instructions.
• Peel and finely dice the red onions, and garlic, chop the carrots into small 1cm dice. Chop the mushrooms and walnuts into small rough 1cm cubes.
• Heat a wide bottomed non stick pan on high heat, once hot add 1 tbsp of oil and the diced onions, fry for 4 mins until golden stirring regularly. Add the garlic and cook for 1 minute. Add the chopped carrots along with a pinch of salt and 4 tbsp of water, put the lid on and allow to steam for 2-3 mins stirring ocassionally.
• Add the walnuts and mushrooms to a bowl and mix well along with the tamari/ soy sauce Add the mushrooms and walnuts to the pan and fry for 3-4 mins again stirring occasionally. Add the tomato concentrate, along with the maple syrup and tomato passata and mix well, cook for a further 2 mins until it cooks through.
• Drain and rinse the cooked pasta and add to the tomato sauce and mix well. Taste and adjust the seasoning to your liking.
• Serve with some bread and enjoy!

Nutrition

Calories: 669kcalCarbohydrates: 117gProtein: 23gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 10gMonounsaturated Fat: 5gTrans Fat: 1gSodium: 455mgPotassium: 1372mgFiber: 7gSugar: 25gVitamin A: 7230IUVitamin C: 34mgCalcium: 188mgIron: 8mg

Keyword breakfast, chia seed pudding

  P r i n t   R e c i p e