Oven-roasted Mushroom Ragu

• total tid: 52 minutes

Ingredienser

400g mixed mushrooms (any kinds, chestnut, shiitake, oyster, etc.)

200g vegan mince (we used @vivera_uk)

200g cherry tomatoes

1 large shallot

3 garlic cloves

80ml olive oil

2 tbsp balsamic vinegar

1 heaped tbsp dark soy sauce

Pinch of sea salt

Pinch (5g) of fresh thyme

1 tbsp red miso paste

3 tbsp tomato paste

100ml soy cream (or the silken tofu + nooch combo that calum harris does)

200g bucatini or tagliatelle

Pinch of ground almonds (instead of parmesan)

Pinch of fresh parsley

Fremgangsmåte

Chop mushrooms roughly and roast in a 200°C oven for 15-20 minutes until the mushrooms start to cook through.

Prep your shallots, garlic and tomatoes. Leave the tomatoes to one side, whilst you mix the garlic and shallots in a bowl with the soy, balsamic, thyme, miso, olive oil and tomato paste. Pour that on top of the mushrooms and mix well. Season them, add the soy mince and the tomatoes and mix again, then roast for 25 minutes in the same oven.

Once that’s roasted, take the tray out the oven, add the soy cream and stir, then pop in the oven for 10 minutes more, until you have a saucy mushroom ragù.

Whilst that’s roasting, cook your pasta. Once pasta is, well, cooked, add your ragu sauce to the pasta, stir with a little pasta water and then add to a bowl, topped with the almonds and chopped fresh parsley.