Super Six mushroom & lentil ragu

• portioner: 4 servings
• aktiv tid: 20 minutes
• total tid: 45 minutes

Ingredienser

200g wholegrain pasta (linguine, spaghetti, tagliatelle etc)

1 onion

2 garlic cloves

1 celery stick

1 medium carrot

1 red pepper, deseeded and roughly chopped

150g mushrooms of choice,

400ml vegetable stock

2 tbsp extra virgin olive oil

3 bay leaves

1 tsp mixed italian herbs

1 tin whole tomatoes

1 tin green lentils, drained and rinsed

2 tbsp tomato puree

Salt and pepper to taste

50g walnuts, chopped (optional)

2 tbsp soy sauce (optional)

1 tbsp miso paste (optional)

Green mixed leaf salad

Nutritional yeast or Parmesan cheese

Fresh basil leaves

Instruktioner

Place all the fresh vegetables and walnuts if using (onion, carrot, celery, pepper, garlic & mushrooms) into a food processor and pulse for a few seconds until finely chopped.

Place a large saucepan over a medium heat and add the olive oil, bay leaves, herbs and chopped vegetables, sauté for 10-15 mins until soft, lightly golden and liquid has evaporated.

Add the tomato puree, soy sauce and miso if using. Stir to combine and cook for a further minute.

Stir in the lentil, tinned tomatoes, breaking them down with the spoon and the vegetable stock.

Season well to taste and stir to combine. Continue to simmer gently for about 10 mins, or until the sauce has begun to reduce.

With about 10 mins cooking time left, cook the pasta per packet instructions.

Drain nearly all the pasta, reserving 1/4 cup of the water.

Add the cooked pasta to the sauce and stir to combine, add a few splashes of the reserved pasta water to help thicken and coat the pasta with the sauce.

Divide the pasta between 4 large bowls and serve topped with your toppings/ sides of choice. Enjoy!