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
Make the almond parmesan by placing all the ingredients into a food processor and blitzing until you have a crumbly consistency; set it aside.
Heat the olive oil in a large pan over medium heat.
Add the onion and carrots; cook for 6-8 minutes until the onion starts to turn translucent.
Add the crushed garlic and cook for another minute, stirring to prevent burning.
Add the mushroom mince and cook for 4-5 minutes.
Add the lentils, tomatoes, tomato paste, salt, and herbs; stir well, bring to a boil, reduce to a 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, top with the sauce, and serve with extra fresh thyme, cracked black pepper, and the almond parmesan.
