Deep, rich, nutty and full of flavour this vegan ragu ticks all the boxes! Half the vegetables are roasted and toasted and the other half is sautéed, until soft and sweet in a sauce. When it comes together it makes the perfect combination. My top tip is to add a few spoons of the pasta water to the ragu to make it silky enough to cling to the pasta.
Top with your favourite (vegan) hard cheese.
Ingredients: serves 6
- 1 small cauliflower (or half a big head)
- 120g walnuts
- 300g mushrooms
- 1 onion, finely diced
- 2 pieces celery, finely diced
- 1 small leek, finely chopped (optional)
- 5 tablespoon tomato puree
- 1 tablespoon miso (optional)
- 1 tablespoon paprika
- 2 tablespoons chopped thyme & sage or dried herbs
- 60ml balsamic vinegar
- 500ml veg stock or water
- salt to taste
- pepper to taste
- To serve cooked tagliatelle and vegan hard cheese
Step 1: Preheat the oven 200ºC, line a large baking tray with parchment paper. Chop the cauliflower into small florets, half the mushrooms. Blitz the cauliflower in a food processor first tip onto a baking tray, next add the mushrooms and then the walnuts. Pour all three onto a large baking tray, season with salt and drizzle with oil. Bake for 30 to 40 minutes until toasted, checking every 10 minutes.
Step 2: Warm a wide frying pan on a medium heat, add the oil, finely diced onion, celery and leek if using. Sauté for 5-10 minutes until soft. Add the tomato puree, miso paste, paprika, chopped herbs, stir to coat and cook for a minute or two season with salt and pepper. Pour in the balsamic vinegar and deglaze the pan. Add the ragu veg mix and stir, then pour in the veg stock or water. If the mix seems dry add a bit more water. Season with salt and pepper. Simmer for 20 minutes.
Step 3: Cook the pasta as per packet- keep the pasta water. If the sauce is a bit dry still add a couple of spoons of pasta water to loosen then toss through the pasta and serve with you favourite finely grated hard cheese.