Mushroom and walnut ragu with courgette ribbons
A deep, meaty-tasting mushroom and walnut ragu ladled over soft courgette ribbons.
- Time45 min
- LevelEasy
- Costabout £1.35 a head
Ingredients
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Method
- 1
Heat half the oil and cook the onion and carrot for 8 minutes until soft. Add the garlic for 1 minute.
8 min - 2
Add the rest of the oil and the mushrooms. Cook on a high heat for 10 minutes until the water has gone and they brown.
10 min - 3
Stir in the walnuts and tomato purée and cook for 2 minutes.
- 4
Add the tomatoes, herbs and stock. Simmer for 20 minutes until rich and thick.
20 min - 5
Warm the courgette ribbons in a dry pan for 2 minutes until just soft.
2 min - 6
Pile the ribbons into bowls and spoon over the ragu.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.