Mushroom & Walnut Ragu

Deep mushroom ragu with toasted walnuts over pasta. Makes 3 servings.

50 min · Serves 3 · Vegan · ≈534 kcal per serving · ≈16 g protein

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Ingredients

• 450g mushrooms
• 60g walnuts
• 240g dry egg-free pasta
• 150g onion
• 9g garlic
• 400g tinned chopped tomatoes
• 25g tomato puree
• 20g olive oil
• 3g oregano
• 4g salt

Method

1. Pulse walnuts briefly so some pieces stay chunky. Brown sliced mushrooms in oil over high heat for 10 minutes until edges darken.
2. Soften onion for 6 minutes, add garlic and oregano for 1 minute, then stir in tomato paste for 2 minutes.
3. Add tomatoes, walnuts and salt; simmer 20 minutes until thick. Cook pasta separately and toss with the ragu.

Contains: gluten, tree-nuts.

This recipe was written with AI assistance and has not yet been kitchen-tested by our team. Nutrition values are estimates. Always check ingredients for allergies.