Walnut Mince Ragu with Scissor-Cut Pasta
Ingredients
Walnut mince ragu
- 150g walnuts
- 350g chestnut mushrooms
- 3 garlic cloves
- 1 tbsp tomato purée
- 1 x 400g tin chopped tomatoes
- 400ml vegetable stock
- 1 bay leaf
- 1 tbsp marmite
- 20g nooch
- salt & pepper
Pasta
- 200g flour
- 100g water
Preparation
Sauté mushrooms, then stir in garlic and tomato purée. Add walnuts, chopped tomatoes, stock and seasoning. Simmer for up to 3 hours, adding water as needed.
Mix flour and water into a dough, knead until smooth, then flatten.
Snip the dough straight into boiling salted water and cook until al dente.
Toss pasta in the ragu and serve hot.
Tips
No fancy pasta maker is needed; use kitchen scissors to cut the dough directly into boiling water.
Nutritional yeast (nooch) can be found in major supermarkets like Sainsbury’s, ASDA, and Morrisons.
