Portobello Mushroom Ragù & Spaghetti. Recipe box from @riverford. #veganfoodies
Ingredients in the box:
250g garden peas
1 pack portobello mushrooms
1 tin dark lentils
1 garlic clove
1/2 bag thyme
1 tsp dried oregano
100ml red wine
1 tbsp Worcester sauce
1 tbsp tomato purée
1 tsp bouillon powder
1/2 tin chopped tomatoes
200g spelt spaghetti
Already in your kitchen:
Salt & pepper
Oil for frying
2 large saucepans
1.) Put a large saucepan of salted water on to boil. Peel and finely dice the onion. Peel and finely dice the carrot.
2.) heat 1 tbsp oil in another large saucepan. Fry the onion and carrot on a low heat for 15 mins, until they’re starting to soften, without colouring. Stir now and then add a splash of water if they look like catching.
3.) Meanwhile, pod the peas into a bowl. Slice the mushrooms (approx. 1cm). Drain and rinse the lentils. Peel and finely chop the garlic. Strip off 1 good tbsp of thyme leaves.
4.) Add the mushrooms to the onion and carrot pan. Season. Increase the heat to medium-high. Cook for approx. 2-3 minutes, stirring often, until the mushrooms have softened.
5.) 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 1/2.
6.) Add the Worcester sauce, tomato purée, bouillon powder, lentils and just 1/2 the tin of tomatoes to the mushroom pan. Bring to a simmer. Cook over a medium heat for approx. 15 mins; stir the ragù frequently and add a splash of water if it starts getting too thick, particularly towards the end.
7.) Meanwhile boil the spaghetti for 5 mins. Then add the peas to the pan; bring back to the boil and boil for a further 2-3 mins, until the spaghetti and peas are just tender. Drain.
8.) Check the ragù seasoning. Divide the spaghetti, peas and ragù between 2 bowls, sprinkled with a few extra freshly picked thyme leaves.
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