Vegan mushroom ragu with pappardelle pasta
Servings: people
Ingredients:
- 1 tbsp Rapeseed oil
- 200 g Chestnut mushrooms minced using a knife or food processor
- 2 cloves Garlic finely chopped
- 1 Onion finely chopped
- 1 Carrot finely chopped
- 100 g Chopped tomatoes
- 100 g Brown lentils cooked
- 1 sprig Thyme remove the stalks
- 150 ml Red wine
- 300 ml Vegetable stock
- 200 g Pappardelle pasta
- Nutritional yeast to serve
Instructions:
- Heat the oil in a heavy bottomed saucepan
- Add the chopped onion and carrot, fry for about 10 minutes until softened
- Add in the garlic and thyme leaves, continue cooking for a few minutes
- Stir in the minced mushrooms and cook until the liquid evaporates
- Pour in the red wine and cook off on a high heat
- Reduce the heat and stir in the chopped tomatoes until fully incorporated
- Add in the stock, put a lid on the pan and cook for about 20-30 minutes (until the sauce has thickened)
- Whilst waiting cook the pasta according to packet instructions
- Add the cooked pasta to the cooked sauce and evenly coat
- Serve with nutritional yeast and a sprig of time
- Enjoy!