Meaty Mushroom Ragu

RECIPE BY ALINA FROM @PLANTBASEDALINA

Hearty and meaty plant-based ragu that is so flavourful in each bite. It's a comforting pasta dish that is loved by many. It is made primarily with nuts and mushrooms for the meaty texture.

INGREDIENTS
  • 1/2 cup pepitas or pumpkin seeds
  • 1/2 cup walnuts
  • 2 tbsp ground flaxseeds
  • 1 cup dried mixed mushrooms, soaked in 2 cups of warm water (or you can use 8-10 button mushrooms, finely diced)
  • 2 tbsp olive oil
  • 1/2 yellow onion, diced
  • 2-3 cloves of garlic, minced
  • 1 medium carrot, finely sliced
  • 1 stalk of celery, finely diced
  • 1/2 cup red wine
  • 1 tsp dried italian herbs
  • 1 tsp sea salt
  • 1 tsp ground black pepper
  • 16 oz tomato puree
  • 2 tbsp tomato paste
  • chopped basil
  • 4 servings of pasta of choice
METHOD
  1. In a blender or food processor, pulse together the pumpkin seeds, walnuts, and ground flax until it resembles a course meal.
  2. In a large skillet, add the olive oil, chopped onion, celery, and carrot.
  3. Sauté for 5 minutes until softened.
  4. Finely dice the soaked mushrooms and add to skillet.
  5. Add in the garlic and ground pumpkin seed walnut flax meal. Sauté for a few minutes until toasted.
  6. Add in the red wine and 1/4 cup of mushroom water. Cook until reduced.
  7. Add in the tomato paste, tomato purée, salt, pepper, and dried herbs.
  8. Let simmer over medium heat for 20 minutes.
  9. Prepare your pasta of choice. I love @tolerantfoods lentil spaghetti.
  10. Once the pasta is cooked and the sauce has finished cooking, strain the noodles and combine with the sauce.
  11. Top with fresh basil and parsley.
  12. Serve in your favourite Coconut Bowls and enjoy!

 

Alina | @plantbasedalina | www.plantbasedalina.com | Plant Based Alina (YouTube)

 My name is Alina and I am a plant-based food and lifestyle content developer and photographer based in New York City. I am certified in Plant-Based Nutrition by the T. Colin Campbell Center for Nutrition Studies with a degree in Psychobiology from UCLA. Additionally, I hold a master's degree in biochemistry & molecular biology, but my passion lies in inspiring individuals to live mindfully through a holistic plant-based lifestyle.
Lots of love, always! xo

 


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