Ingredients
16 total- 4 tbsp olive oil
- 1 onion, finely chopped
- 1 large carrot, finely chopped
- 1 celery stalk, finely chopped
- 4 garlic cloves, crushed or grated
- 400g white closed cup mushrooms, finely chopped
- 2 tbsp tomato purée
- 100g walnuts, finely chopped
- 1 (400g) tin chopped tomatoes
- 2 vegetable stock cubes, crumbled
- 1 heaped tbsp white miso paste
- 1 tbsp balsamic vinegar
- 1 parmesan rind, plus extra grated parmesan (optional, don’t include if vegan)
- 1 (400g) tin green lentils, drained and rinsed
- 400g spaghetti
- 30g flat-leaf parsley, finely chopped
Method
6 stepsStep 1
Heat the oil in a pan over a medium heat. Add the onion, carrot, celery and garlic; season. Cook for 10 mins, until soft.
Step 2
Add the mushrooms; cook for 10 mins or until most of the liquid has evaporated. Add the tomato purée; cook for 2-3 mins.
Step 3
Stir in the walnuts, tomatoes, 400ml water, stock cubes, miso paste, vinegar and parmesan rind, if using. Season.
Step 4
Bring to a simmer over a medium-high heat. Reduce the heat to low; simmer for 25 mins. Add the lentils and simmer for a further 20 mins.
Step 5
Meanwhile, cook the spaghetti as per pack instructions, then drain.
Step 6
Remove the ragu from the heat, discard the parmesan rind, stir in the parsley and season to taste. Serve with the spaghetti and some grated parmesan, if liked. Store leftover ragu in the fridge for up to 4 days or in the freezer for up to 3 months; thaw in the fridge overnight and reheat in the microwave or on the hob.