Pic of Portobello mushroom ragù and spaghetti

Portobello mushroom ragù and spaghetti

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Vegetarian mains

Portobello mushroom ragù and spaghetti

Main Serves 2 45 min

This is a vegan take on a traditional Italian ragù. The earthy portobello mushrooms add depth and a wonderful savoury flavour. This sauce can also be used in other recipes, like a lentil and mushroom pie, or stuffed roasted squash.

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Ingredients

  • 1 onion
  • 1 carrot
  • 1 celery stick
  • oil for frying
  • 200g portobello mushrooms
  • 1 tin dark lentils
  • 1 garlic clove
  • 1 good tbsp thyme leaves, plus a little extra to garnish
  • salt and pepper
  • 1 tsp dried oregano
  • 100ml red wine
  • 1 tbsp Worcester sauce
  • 1 tbsp tomato purée
  • 1 tsp bouillon powder
  • ½ tin chopped tomatoes
  • 200g spelt spaghetti
Image of Portobello mushroom ragù and spaghetti

Method

Prep time: 10 min
Cooking time: 35 min

  • Step 1

    Put a medium saucepan of salted water on to boil. Peel and finely dice the onion. Peel and finely dice the carrot. Trim and finely dice the celery.

  • Step 2

    Heat 1 tbsp oil in a large saucepan. Fry the onion, carrot and celery on a low heat for 15 mins, until they're starting to soften, without colouring. Stir now and then and add a splash of water if they look like catching.

  • Step 3

    Slice the mushrooms (approx. 1cm). Drain and rinse the lentils. They clump together in the tin but will separate.

  • Step 4

    Peel and chop the garlic. Strip off 1 good tbsp of thyme leaves.

  • Step 5

    Add the mushrooms to the carrot and celery pan. Season. Increase the heat to medium-high. Cook for approx. 3-4 mins, stirring often, until the mushrooms have softened.

  • Step 6

    Stir the garlic, thyme, oregano and wine into the mushrooms. Cook for approx. 2-3 mins, stirring now and then, until the wine has reduced by ½.

  • Step 7

    Add the Worcester sauce, tomato purée, bouillon powder, lentils, and ½ tin of tomatoes to the mushroom pan. Bring to a simmer. Cook over a medium heat while you boil the pasta for 6-7 mins. Stir the ragù frequently and add a splash of water if it starts getting too thick, particularly towards the end.

  • Step 8

    When the spaghetti is just tender, drain it. Check the ragù seasoning. Divide the spaghetti and ragù between 2 bowls, sprinkled with a few extra freshly picked thyme leaves.

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