Pappardelle with Mushroom and Lentil Ragù
Ingredients
- 2 tablespoons olive oil
- 1 small white onion, finely chopped
- 2 medium-sized carrots, finely chopped
- 1 pack of Mushroom Mince
- 3 cloves garlic, minced
- 1 cup of cooked brown lentils
- 1 tin of chopped tomatoes or Italian passata
- 3 tablespoons tomato paste
- 2 teaspoons fresh thyme leaves
- 1/4 teaspoon salt, or to taste
- 1 tablespoon of dry basil
- 1 teaspoon of miso paste (optional)
- Pasta of your choice
Almond parmesan
- 1/2 cup raw almonds
- 1/4 cup nutritional yeast
- sea salt to taste
- 1 teaspoon olive oil
- 1 teaspoon of white miso paste (optional)
Preparation
Place all the almond parmesan ingredients into a food processor and blitz until you have a crumbly consistency, then set aside.
Heat the olive oil in a large pan over medium heat, add the onion and carrots, and cook for 6 to 8 minutes until the onion starts to turn translucent.
Add the crushed garlic and cook for another minute, stirring occasionally to prevent burning.
Add the mushroom mince to the pan and cook for 4 to 5 minutes.
Add the lentils, tomatoes, tomato paste, salt, herbs, and miso paste if using, stir well, bring to a boil, reduce to a simmer, cover, and cook for 30 to 35 minutes on low heat; if the sauce becomes too thick, add a splash of water.
When the sauce is 15 minutes from being done, bring a large pot of salted water to a boil, add the pasta, and cook according to package instructions.
Drain the pasta and add a splash of olive oil to prevent it from sticking.
Divide the pasta into bowls, top with the ragù sauce, and serve with extra fresh thyme, cracked black pepper, and the almond parmesan.
