Mushroom & Walnut Ragu Pasta

Instructions

1. Prepare Mushrooms and Walnuts

   7 min hands-on

   • Preheat the oven to 225°C (fan setting).
   • Roughly chop the walnuts or pulse them in a food processor until coarsely ground. Set aside.
   • Clean the mushrooms and finely chop them, or pulse in a food processor until finely diced.

2. Roast Mushrooms and Walnuts

   2 min hands-on20 min waiting

   • Spread the chopped mushrooms evenly across two baking trays lined with parchment paper.
   • Drizzle with half the olive oil and season with salt and black pepper. Toss to coat.
   • Roast in the oven for 15 minutes.
   • Remove the trays, sprinkle the walnuts over the mushrooms, and return to the oven for 5–10 minutes until golden and toasted.

3. Prepare Vegetables

   18 min hands-on

   • Finely chop the onion, garlic, celery, and carrot while the mushrooms are roasting.
   • Heat the remaining olive oil in a large sauté pan over medium heat.
   • Add the onion, celery, and carrot, season with salt and pepper, and cook for 10–12 minutes until softened and golden. Stir occasionally.
   • Stir in the garlic and cook for another 2 minutes until fragrant.

4. Build the Sauce

   2 min hands-on5 min waiting

   • Add the tomato sauce and sun-dried tomatoes to the pan. Stir to combine.
   • Pour in the vegetable broth and mix thoroughly.
   • Bring to a gentle simmer and cook for 5 minutes to meld the flavors.

5. Combine with Mushrooms and Walnuts

   2 min hands-on15 min waiting

   • Remove the roasted mushrooms and walnuts from the oven and add them to the tomato sauce mixture.
   • Stir in a quarter cup of water and simmer on low heat for 15 minutes, stirring occasionally, until thickened. Adjust seasoning with salt and pepper.

6. Cook the Pasta

   3 min hands-on10 min waiting

   • Bring a large pot of salted water to a boil.
   • Cook the whole grain pasta according to package instructions until al dente.
   • Reserve some pasta cooking water, then drain the pasta.

7. Finish the Dish

   3 min hands-on

   • Add the cooked pasta to the sauce in the pan.
   • Sprinkle in the grated parmesan cheese and add a splash of the reserved pasta water. Stir to emulsify the sauce, ensuring it clings to the pasta.

8. Plate and Garnish

   2 min hands-on

   • Divide the pasta and sauce among serving bowls.
   • Top with freshly torn basil leaves and additional parmesan if desired.
   • Drizzle with hot pepper sauce or serve it on the side.
   • Cooking tips:
   • To enhance the umami flavor, consider adding a splash of balsamic vinegar or soy sauce to the sauce during the simmering stage.
   • Toasting the walnuts with the mushrooms in the oven deepens their nutty flavor and adds crunch.
   • Use high-quality sun-dried tomatoes packed in oil for maximum flavor. If they seem too dry, soak them in warm water for 10 minutes and drain before using.
   • Stirring the parmesan into the pasta off the heat helps prevent clumping and ensures a velvety sauce.