WALNUT & MUSHROOM RAGU right boys n girls here’s the most simple, quick & fresh…

WALNUT & MUSHROOM RAGU 🍝 right boys n girls here’s the most simple, quick & fresh pasta recipe which I whipped up last night for the live cook off with @madebyblitz 😎 truuust me here: if you want to make an impressive yet cheap vegan meal for a date/ dinner party/ yourself this dish is the oneeee 😏 as I said, for this I often use pecans instead of walnuts cause of a weird asf birch tree allergy so if you have that allergy too or don’t have walnuts just sub pecans !!

🍝 WALNUT AND MUSHROOM RAGU 🍝 serves 1 (easily doubled)

• 5-10g dried porcini mushrooms • 125ml boiling water • 1 garlic clove • 30g walnuts • 1/2 onion, diced • 1/2 a diced red pepper • 200g chestnut mushrooms • 1tsp oregano • 1/2tsp smoked paprika • 200g chopped tomatoes • 1tbsp purée • 2tsp soy sauce • 1tsp balsamic • 1 heaped tbsp nooch • 90g pasta • handful of parsley •

– place porcini mushrooms in the boiling water then drain (RESERVING THE WATER), and chop the mushrooms
– slice the mushrooms very finely, dice the onion, garlic and pepper, and chop the walnuts finely so they’re like breadcrumbs
– toast the walnuts in a pan for 5 mins till golden then set to one side
– fry the onion and garlic in a pan with a good splash of olive oil, after 5 minutes add all the mushrooms, pepper, oregano and paprika along with plenty of salt and pepper
– good for 5 more minutes then add in the chopped tomatoes, purée, soy sauce and balsamic, porcini liquid leave to simmer for 10 minutes
– meanwhile, cook pasta according to pack
– add the walnuts and nooch into the pan and simmer for 5 minutes more
– drain and add in the pasta, stir through the chopped parsley, season and serve with some more noooch 🧀

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