Mushroom & Walnut Ragù by @deliciouslyella

1h5

4 servings

🍄

20 g

Dried porcini mushrooms

💧

250 ml

Boiling water

🌰

100 g

Walnuts

🧅

1

White onion

🧄

2 cloves

Garlic

🥬

2 stalks

Celery

🍄

400 g

Button mushrooms

🫑

1

Red pepper

🌿

1 tsp

Dried thyme

🌿

1 tsp

Dried oregano

🌿

1 tsp

Dried rosemary

🍅

400 g

Tomatoes

🍅

1 tbsp

Tomato purée

🥢

2 tbsp

Tamari

🧀

2 tbsp

Nutritional yeast

🍝

300 g

Dried pasta

🌿

Flat-leaf parsley

🧂

Sea salt

⚫

Black pepper

🫒

Olive oil

  1. Soak
    • Dried porcini mushrooms
    • Boiling water

    Soak the dried porcini mushrooms in the boiling water for 20 minutes, until softened.

  2. Drain
    • Dried porcini mushrooms

    Drain the porcini mushrooms well, keeping the soaking liquid, then finely chop the mushrooms.

  3. Chop
    • Walnuts

    Chop the walnuts into small pieces, about the size of breadcrumbs.

  4. Toast
    • Walnuts

    Toast the walnuts in a large frying pan over a medium heat for around 5 minutes, stirring regularly, until golden.

  5. Transfer
    • Walnuts

    Transfer the walnuts to a bowl and set aside.

  6. Return
    • Olive oil

    Return the pan to the heat and add a drizzle of olive oil.

  7. Add
    • White onion
    • Garlic
    • Celery

    Add the onion, garlic and celery with a pinch of salt and cook for 5–10 minutes, until soft.

  8. Add
    • Button mushrooms
    • Red pepper
    • Dried thyme

    Add the button mushrooms, red pepper, thyme, oregano and rosemary and cook for around 5 minutes, until softened.

  9. Stir
    • Chopped tomatoes
    • Tomato purée
    • Tamari

    Stir in the chopped tomatoes, tomato purée, tamari, chopped porcini mushrooms and their soaking liquid.

  10. Simmer

    Leave to simmer for 10–15 minutes, until thick and rich.

  11. Stir
    • Walnuts
    • Nutritional yeast

    Stir in the walnuts and nutritional yeast and cook for a final 5 minutes.

  12. Cook
    • Dried pasta

    Cook the pasta according to the packet instructions, then drain well.

  13. Stir
    • Dried pasta

    Stir the pasta through the ragù.

  14. Serve
    • Flat-leaf parsley

    Serve with chopped parsley.

Mushroom & Walnut Ragù by @deliciouslyella

1h5

4 servings

🍄

20 g

Dried porcini mushrooms

💧

250 ml

Boiling water

🌰

100 g

Walnuts

🧅

1

White onion

🧄

2 cloves

Garlic

🥬

2 stalks

Celery

🍄

400 g

Button mushrooms

🫑

1

Red pepper

🌿

1 tsp

Dried thyme

🌿

1 tsp

Dried oregano

🌿

1 tsp

Dried rosemary

🍅

400 g

Tomatoes

🍅

1 tbsp

Tomato purée

🥢

2 tbsp

Tamari

🧀

2 tbsp

Nutritional yeast

🍝

300 g

Dried pasta

🌿

Flat-leaf parsley

🧂

Sea salt

⚫

Black pepper

🫒

Olive oil

Preparation Steps

  1. Step 1/14

    Soak the dried porcini mushrooms in the boiling water for 20 minutes, until softened.

    🍄Dried porcini mushrooms
    💧Boiling water
    🥣Bowl

  2. Step 2/14

    Drain the porcini mushrooms well, keeping the soaking liquid, then finely chop the mushrooms.

    🍄Dried porcini mushrooms
    🔪Knife
    🪵Cutting board

  3. Step 3/14

    Chop the walnuts into small pieces, about the size of breadcrumbs.

    🌰Walnuts
    🔪Knife
    🪵Cutting board

  4. Step 4/14

    Toast the walnuts in a large frying pan over a medium heat for around 5 minutes, stirring regularly, until golden.

    🌰Walnuts
    🥄Wooden spoon

  5. Step 5/14

    Transfer the walnuts to a bowl and set aside.

    🌰Walnuts
    🥣Bowl

  6. Step 6/14

    Return the pan to the heat and add a drizzle of olive oil.

    🫒Olive oil

  7. Step 7/14

    Add the onion, garlic and celery with a pinch of salt and cook for 5–10 minutes, until soft.

    🧅White onion
    🧄Garlic
    🥬Celery
    🧂Sea salt
    🥄Wooden spoon

  8. Step 8/14

    Add the button mushrooms, red pepper, thyme, oregano and rosemary and cook for around 5 minutes, until softened.

    🍄Button mushrooms
    🫑Red pepper
    🌿Dried thyme
    🌿Dried oregano
    🌿Dried rosemary
    🥄Wooden spoon

  9. Step 9/14

    Stir in the chopped tomatoes, tomato purée, tamari, chopped porcini mushrooms and their soaking liquid.

    🍅Chopped tomatoes
    🍅Tomato purée
    🥢Tamari
    🍄Dried porcini mushrooms
    🥄Wooden spoon

  10. Step 10/14

    Leave to simmer for 10–15 minutes, until thick and rich.

    🥄Wooden spoon

  11. Step 11/14

    Stir in the walnuts and nutritional yeast and cook for a final 5 minutes.

    🌰Walnuts
    🧀Nutritional yeast
    🥄Wooden spoon

  12. Step 12/14

    Cook the pasta according to the packet instructions, then drain well.

    🍝Dried pasta
    🧺Colander

  13. Step 13/14

    Stir the pasta through the ragù.

    🍝Dried pasta
    🥄Wooden spoon

  14. Step 14/14

    Serve with chopped parsley.

    🌿Flat-leaf parsley

Composition

Ingredients

Types

Vegetables, Mushrooms, Water, Nuts, Spices, Herbs, Condiments, Sauces, Seasonings, Grains, Pasta, Oils

Ingredients

Dried porcini mushrooms, Boiling water, Walnuts, White onion, Garlic, Celery, Button mushrooms, Red pepper, Dried thyme, Dried oregano, Dried rosemary, Tomatoes, Tomato purée, Tamari, Nutritional yeast, Dried pasta, Flat-leaf parsley, Sea salt, Black pepper, Olive oil

Notes

Boiling water (for soaking the porcini mushrooms), Walnuts (roughly chopped), White onion (medium, finely chopped), Garlic (finely chopped), Celery (finely chopped), Red pepper (deseeded and finely chopped), Tomatoes (1 tin, chopped), Flat-leaf parsley (to serve), Sea salt (to taste), Black pepper (to taste), Olive oil (a drizzle, for cooking the onion, garlic and celery)

Allergens

Tree nuts, Celery, Soy, Gluten

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Dairy-Free, Halal, Vegan, Egg-Free

Calories

560 kcal

Macro nutrients

Protein: 18g, Carbohydrates: 68g, Fat: 24g, Fiber: 9g, Sugars: 9g

Nutritional Information

Minerals

Potassium: 900mg, Magnesium: 90mg, Iron: 3.5mg, Sodium: 820mg, Zinc: 2mg

Vitamins

Vitamin B6: 0.6mg, Vitamin C: 55mg, Vitamin K: 25µg, Folate: 70µg, Niacin: 7mg

Preparation

Time Information

Preparation

30 minutes

Cooking

35 minutes

Overall

1 hour 5 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

Bowl, Knife, Cutting board, Wooden spoon, Colander

Appliances

to inform

Type

Type

Type Of Dish

Main Course, Sauce

Occasions

Everyday Meal, Winter Comfort Food, Meal Prep

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

Italian, British

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Chunky, Saucy, Hearty

Flavors

Savory, Umami, Earthy, Herby, Garlicky

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

fridge : 3-4 days (store in an airtight container once cooled), freezer : up to 3 months (freeze the ragù sauce separately from pasta, in an airtight container or freezer bag)