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.

mushroom ragu

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Mushroom Ragu

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

Serves 3

Ingredients
 

  • 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
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6 Comments

  1. Stephen says:

    5 stars
    The kids loved this! Easy to make and super tasty!

  2. Julia hartley says:

    5 stars
    We loved this recipe. Thank you

  3. Maureen says:

    Which oil do you recommend to sauté?

  4. 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…

  5. shauna says:

    Something wrong…the recipe is for Chia pudding not mushroom and walnut ragu

  6. Judith Banville says:

    Please add a Pinterest button on the photo! I’d love to save this recipe!

5 from 2 votes

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