MUSHROOM & WALNUT RAGU

FREEZES WELL LUNCH BOX I made this for some girlfriends who have been taste-testing our recipes since day one, and they said it was their favourite dish ever! It’s hearty, warming, really rich and just a dream dinner. The leftovers work brilliantly too; I’ll often make a double portion and have the second serving with jacket potatoes later in the week or take it to work with some quinoa or salad for an on-the-go option. SERVES 4, WITH A LITTLE LEFT OVER

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Start by soaking the dried mushrooms. Put them into a bowl with the boiling water and leave for 20 minutes. Once soaked, drain well (but keep the liquid), then cut the mushrooms into small pieces.

Step 2

2. While the mushrooms are soaking, chop the walnuts into tiny pieces – they need to look like large breadcrumbs. Place them in a large, deep frying pan over a medium heat and toast for about 5 minutes, until golden, stirring every now and again. Once toasted, remove from the heat and spoon into a bowl. Place the frying pan back on the heat.

Step 3

3. Add the onion, garlic and celery to the frying pan, along with a drizzle of olive oil and a pinch of salt. Cook for 5–10 minutes, until soft.

Step 4

4. Add the fresh mushrooms and red pepper, with the thyme, oregano and rosemary, and cook for about 5 minutes, until soft.

Step 5

5. Stir in the chopped tomatoes, tomato purée, tamari and dried mushrooms with their water. Leave to simmer for 10–15 minutes – you want the ragu to be thick and have lost the excess liquid. Stir in the walnuts and nutritional yeast and leave them to cook in the sauce for a final 5 minutes.

Step 6

6. While the ragu is simmering, cook your pasta in a pan of boiling water, following the instructions on the packet. Drain well then stir into the ragu once both are ready. Serve with a sprinkling of chopped parsley.