Pappardelle with Lentil and Mushroom Ragu
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 + extra for sprinkling
- 1/4 teaspoon salt, or to taste
- 1 tablespoon of dry basil
- 1 teaspoon of miso paste (optional)
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 ingredients in a food processor and blitzing until crumbly. 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. Stir well, bring to a boil, reduce to a simmer, cover, and cook for 30-35 minutes. Add water if sauce becomes too thick.
When sauce is 15 minutes from done, boil a large pot of salted water and cook pasta according to package instructions.
Drain pasta and add a splash of olive oil to prevent sticking.
Divide pasta into bowls, top with sauce, and serve with fresh thyme, cracked black pepper, and almond parmesan.
