Ingredients
For the ragu
- Chestnut mushrooms |250g| chopped or sliced
- Oyster mushrooms |250g| pulled into strips
- Olive oil | |
- Onion |1| finely chopped
- Carrot |1| finely diced
- Celery stick |1| finely diced
- Garlic cloves |4| finely chopped
- Rosemary |1 sprig| stripped and finely chopped or well bashed in a pestle and mortar
- Thyme |4 sprigs| stripped or well bashed in a pestle and mortar
- Red wine |150ml|
- Chopped tomatoes |400g tin|
- Vegetable stock |500ml|
- Dried lentils (green or brown) |125g|
- Salt & sugar | | if needed
To serve
- Pappardelle |4 portions
- Extra virgin olive oil
- Plant based parmesan
Ingredients
For the salad
Method
Brown the mushrooms
- Preheat the oven to 220ºC
- Add the mushrooms to a lined tray, drizzle over some olive oil and season with salt
- Toss until coated
- Roast for 15 minutes, mix and roast for another 15–25 minutes until deep golden - deeper golden brown = more flavour
Start the base
- Add a drizzle of olive oil to a large saucepan or pot over a medium high heat
- Add the onion, carrot and celery and a pinch of salt
- Cook for around 6-7 minutes until soft and taking on a little colour
- Stir through garlic, rosemary and thyme and cook for another minute or two
Build the ragu
- Deglaze with the red wine, let it reduce by ¾
- Add tomatoes, vegetable stock, lentils and the browned mushrooms
- Bring to a boil then reduce to a gentle simmer for 60–70 minutes until it’s rich and thickened
- Taste and season with salt and a pinch of sugar if needed
Serve
- Cook the pappardelle in salted water until al dente
- Toss the ragu with the pappardelle and a little pasta water
- Drizzle with olive oil and grate over the cheese to serve
Method
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veggie-ragu-w-pappardelle