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