Pasta al Ragù (Vegan) by @fitgreenmind

1h
Medium

4 servings

🌰

100 g

Walnuts

🍄

400 g

Mushrooms

🫒

45 ml

Oil

🧂

7.5 ml

Salt

🧅

1 medium

Onion

🥬

2 stalks

Celery

🍅

75 ml

Tomato Paste

🥣

15 ml

Miso

🍶

60 ml

Balsamic Vinegar

💧

380 ml

Water

🧂

Salt

🌶️

2.5 ml

Pepper

🫑

5 ml

Paprika

🌿

5 ml

Dried Herbs

🍃

2

Bay Leaves

🍝

350 g

Pasta

Preparation Steps

  1. Step 1/15

    Preheat the oven to 200°C / 400°F. Line the baking tray if desired.

    🍪baking tray

  2. Step 2/15

    Add the walnuts and mushrooms to the food processor. Pulse until they form a coarse mince.

    walnuts
    mushrooms

  3. Step 3/15

    Spread the mushroom-walnut mince over the baking tray. Toss it with 1 tablespoon olive oil and 1/2 teaspoon salt.

    walnuts
    mushrooms
    olive oil
    salt
    🍪baking tray
    🥄wooden spoon
    🥄measuring spoons

  4. Step 4/15

    Roast the vegetable mince for 15 min at 200°C / 400°F. Stir it thoroughly.

    walnuts
    mushrooms
    🍪baking tray
    🥄wooden spoon

  5. Step 5/15

    Roast for another 15 min until browned and dry-looking. Remove the tray from the oven.

    walnuts
    mushrooms
    🍪baking tray

  6. Step 6/15

    Finely chop the onion and celery stalks. Set them aside.

    onion
    celery
    🔪chef's knife
    🪵cutting board

  7. Step 7/15

    Heat the remaining 2 tablespoons olive oil in the large frying pan over medium heat. Sauté the onion and celery for 5 to 7 min until softened.

    olive oil
    onion
    celery
    🍳large frying pan
    🥄wooden spoon
    🥄measuring spoons

  8. Step 8/15

    Add the tomato paste and optional miso paste to the pan. Cook for 2 min, stirring, until the paste darkens slightly.

    tomato paste
    miso paste
    🍳large frying pan
    🥄wooden spoon
    🥄measuring spoons

  9. Step 9/15

    Pour the balsamic vinegar into the pan. Scrape the browned bits from the base of the pan.

    balsamic vinegar
    🍳large frying pan
    🥄wooden spoon
    🥛measuring cup

  10. Step 10/15

    Add the roasted mushroom-walnut mince and 375 ml water to the pan. Stir until evenly combined.

    walnuts
    mushrooms
    water
    🍳large frying pan
    🥄wooden spoon
    🥛measuring cup

  11. Step 11/15

    Season the sauce with the remaining salt, black pepper, paprika, dried Italian herbs, and bay leaves. Bring the sauce to a gentle simmer.

    salt
    black pepper
    paprika
    dried Italian herbs
    bay leaves
    🍳large frying pan
    🥄wooden spoon
    🥄measuring spoons

  12. Step 12/15

    Simmer the ragù for at least 20 min over low heat. Add up to 125 ml more water if the sauce becomes too thick.

    water
    🍳large frying pan
    🥄wooden spoon
    🥛measuring cup

  13. Step 13/15

    Bring a large pot of salted water to a boil. Cook the dried pasta until just under al dente according to the package timing.

    dried pasta
    salt
    water
    🍲large pot
    🥄wooden spoon

  14. Step 14/15

    Reserve about 120 ml pasta water and drain the pasta. Remove the bay leaves from the ragù.

    dried pasta
    bay leaves
    water
    🥣colander
    🍲large pot
    🍳large frying pan

  15. Step 15/15

    Add the drained pasta to the ragù. Toss for 1 to 2 min, adding reserved pasta water as needed until the pasta is coated and al dente.

    dried pasta
    water
    🍳large frying pan
    🥄wooden spoon

Composition

Ingredients

Types

Nuts, Vegetables, Fungi, Seasonings, Condiments, Vinegars, Liquids, Spices, Herbs

Ingredients

Walnuts, Mushrooms, Oil, Salt, Onion, Celery, Tomato paste, Miso, Balsamic vinegar, Water, Pepper, Paprika, Dried herbs, Bay leaves, Pasta

Allergens

Tree nuts, Celery, Sulfites

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-free, Egg-free

Calories

575 kcal

Macro nutrients

Protein: 18g, Carbohydrates: 82g, Dietary fiber: 10g, Fat: 21g, Saturated fat: 2.7g, Sugars: 9g

Nutritional Information

Minerals

Sodium: 680mg, Potassium: 650mg, Iron: 4.2mg, Calcium: 75mg, Magnesium: 105mg

Vitamins

Vitamin A: 180mcg RAE, Vitamin C: 10mg, Vitamin B6: 0.45mg, Folate: 85mcg DFE

Preparation

Time Information

Preparation

1 hour 0 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

15 steps

Equipments

Utensils

chef's knife, cutting board, large frying pan, large pot, baking tray, wooden spoon, colander, measuring spoons, measuring cup

Appliances

oven, food processor, stovetop

Type

Type

Type Of Dish

Main Course, Pasta

Occasions

Lunch, Dinner, Weeknight Meal, Family Meal

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

Italian, Italian-inspired

Geographic

Italy, Europe

Various

Aspect

Texture

Meaty, Chunky, Tender, Chewy, Saucy

Flavors

Savory, Umami, Earthy, Tangy, Herby, Rich

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Do not leave cooked pasta or ragù out longer than 2 hours.,Keep below 32°C / 90°F.), fridge : 3 to 4 days (Cool within 2 hours.,Store in an airtight container at 4°C / 40°F or below.,Reheat until steaming hot.), freezer : 2 to 3 months (Freeze the ragù separately from the pasta for best texture.,Store in freezer-safe airtight containers.,Thaw overnight in the fridge before reheating.)