Pappardelle with Lentil and Mushroom Ragù
Ingredients
- 2 tablespoons olive oil for frying
- 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 + extra for sprinkling
- 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
Start by making the almond parmesan by placing all the ingredients into a food processor and blitzing until you have a crumbly consistency. Set it aside while making the sauce.
Heat the olive oil in a large pan over medium heat. Add the onion and carrots and cook for about six to eight 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 four to five minutes.
Add the lentils, tomatoes, tomato paste, salt, and all the herbs to the pan. Stir well, bring to a boil, then reduce to a simmer and cover. 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, 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 ragù sauce. Serve with extra fresh thyme, cracked black pepper, and the almond parmesan.
