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
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:
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- 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
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- 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
Takes 20 minutes
Serves 3
Ingredients
- 300 g wholemeal spaghetti
- 1 tbsp oil
- 2 small red onions
- 2 cloves garlic
- 2 carrots
- 100 g walnuts
- 200 g mushrooms
- 2 tbsp tamari
- 2 tbsp tomato purée
- 2 tbsp maple syrup
- 680 g jar of tomato passata
- 4 tbsp water
Instructions
- Fill and boil the kettle. Cook the pasta according to the packet instructions.
- Peel and finely dice the red onions and garlic, and chop the carrots into small 1cm dice. Chop the mushrooms and walnuts into roughly 1cm cubes.
- Heat a wide-bottomed non-stick pan over high heat. Once hot, add 1 tbsp of oil and the diced onions. Fry for 4 minutes until golden, stirring regularly. Add the garlic and cook for 1 minute. Add the chopped carrots with a pinch of salt and 4 tbsp of water. Put the lid on and allow to steam for 2–3 minutes, stirring occasionally.
- Add the walnuts and mushrooms to a bowl and mix well with the tamari. Then, add the walnuts and mushrooms to the pan and fry for 3–4 minutes, stirring occasionally.
- Add the tomato purée, maple syrup, and tomato passata, and mix well. Cook for a further 2 minutes until heated through.
- Drain and rinse the cooked pasta, then add it to the tomato sauce and mix well. Taste and adjust the seasoning to your liking.
- Serve with some bread and enjoy!
Notes
Nutrition
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6 Comments
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Stephen says:
The kids loved this! Easy to make and super tasty! -
Julia hartley says:
We loved this recipe. Thank you -
Maureen says:
Which oil do you recommend to sauté?
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Agata says:
There seems to be an error on the website with chia seeds pudding recipe put under walnuts mushroom Ragu which I was hoping to get…
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shauna says:
Something wrong…the recipe is for Chia pudding not mushroom and walnut ragu
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Judith Banville says:
Please add a Pinterest button on the photo! I’d love to save this recipe!
6 Comments
The kids loved this! Easy to make and super tasty!
We loved this recipe. Thank you
Which oil do you recommend to sauté?
There seems to be an error on the website with chia seeds pudding recipe put under walnuts mushroom Ragu which I was hoping to get…
Something wrong…the recipe is for Chia pudding not mushroom and walnut ragu
Please add a Pinterest button on the photo! I’d love to save this recipe!