Low Carb Spicy Mushroom Ragu with Tagliatelle
per serving
An umami-packed mushroom ragu that eats like the slow-cooked kind, without the meat. Roasting the mushrooms and walnuts first is what gives it that deep, savoury body
The method.
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Finely chop the walnuts, or pulse them in a food processor until coarse. Do the same with the mushrooms, working in batches.
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Heat the oven to 225°C fan. Spread the mushrooms over two lined trays, drizzle with oil and season. Roast for 15 minutes, scatter the walnuts over, then return for another 5-10 minutes until golden.
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Finely chop the onion, celery, carrot and garlic. Heat a glug of oil in a large pan over a medium heat. Add the onion, celery and carrot, season, and cook for 10-12 minutes until soft and golden. Stir in the garlic and cook for 2 more minutes.
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Add the tomato purée and harissa and cook for 2-3 minutes. Pour in the chopped tomatoes, fill the tin with water and add that too, then crumble in the stock cube and bring to a simmer.
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Stir in the roasted mushrooms and walnuts with a splash more water. Simmer for 15 minutes, stirring now and then, until thick and rich. Season to taste.
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Cook the tagliatelle in salted boiling water until al dente. Keep back a mugful of the cooking water before draining.
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Add the drained pasta to the sauce with the Parmesan and a splash of the reserved water. Take the pan off the heat and stir until glossy, loosening with more water if needed.
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Divide between bowls and top with torn basil and extra Parmesan.
Twists from the kitchen
The ragu freezes brilliantly. Make a double batch of the sauce and you are two dinners ahead.
No harissa powder? Stir in harissa paste instead, adding it gradually to taste.
