Mushroom Ragu with Walnuts
A super easy and tasty spaghetti bolognese, with walnuts and mushrooms adding 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 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
Beat the Bloat: Replace the garlic and onion with the green part of 1 leek.
Nutrition
Calories: 669kcalCarbohydrates: 117gProtein: 23gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 10gMonounsaturated Fat: 5gTrans Fat: 1gSodium: 455mgPotassium: 1372mgFiber: 7gSugar: 25gVitamin A: 7230IUVitamin C: 34mgCalcium: 188mgIron: 8mg