Recipe Rich Walnut Ragu
When it comes to Italian cooking, you can put your trust in Nadia Fragnito to do it properly. Here, she harnesses the complexity of the mighty walnut to create a rich, melt-in-your-mouth ragu that hits the spot in a big way.
You will need
Serves 4
- 2 cups walnuts
- 1 1/2 slices of bread, broken into pieces, approximately 60g (Nadia uses day-old ciabatta)
- 1 tablespoon stock powder (Nadia uses plant-based beef-style stock)
- 1/2 garlic clove, crushed
- 1 teaspoon of liquid smoke
- Handful of fresh parsley
- 3 tablespoons extra virgin olive oil
- 700g good quality tomato passata or diced canned tomatoes
- Few basil leaves (optional)
- Salt & pepper, to taste
- 500g dried or fresh fettuccine or pappardelle pasta
To serve
- Extra basil leaves
- Vegan parmesan cheese (store bought, or make Nadia's easy homemade parmesan!)
Recipe: Nadia Fragnito
Directions
-
Step 1
Add the walnuts, bread, stock powder, garlic, liquid smoke and parsley into a food processor and process until it resembles a medium-fine crumb.
-
Step 2
Heat the olive oil in a large non-stick frypan. Fry the walnut mince for a few minutes until it’s starting to brown. Stir through the tomato passata and basil, and simmer on low for 20 minutes, stirring often.
-
Step 3
Meanwhile, cook the pasta in a large pot of salted water until al dente.
-
Step 4
Before turning off the heat, check the ragu for seasonings, adding salt and cracked black pepper to taste.
-
Step 5
Stir the cooked pasta through the walnut ragu, adding a dash of reserved pasta cooking water if more liquid is needed for the sauce. Taste and season with salt and cracked black pepper to taste.
-
Step 6
Serve with a sprinkling of vegan parmesan cheese and a generous drizzle of olive oil.
Hot tip!
Recipe: Nadia Fragnito
More recipes like this
Directions
-
Step 1
Add the walnuts, bread, stock powder, garlic, liquid smoke and parsley into a food processor and process until it resembles a medium-fine crumb.
-
Step 2
Heat the olive oil in a large non-stick frypan. Fry the walnut mince for a few minutes until it’s starting to brown. Stir through the tomato passata and basil, and simmer on low for 20 minutes, stirring often.
-
Step 3
Meanwhile, cook the pasta in a large pot of salted water until al dente.
-
Step 4
Before turning off the heat, check the ragu for seasonings, adding salt and cracked black pepper to taste.
-
Step 5
Stir the cooked pasta through the walnut ragu, adding a dash of reserved pasta cooking water if more liquid is needed for the sauce. Taste and season with salt and cracked black pepper to taste.
-
Step 6
Serve with a sprinkling of vegan parmesan cheese and a generous drizzle of olive oil.
Hot tip!
You will need
Serves 4
- 2 cups walnuts
- 1 1/2 slices of bread, broken into pieces, approximately 60g (Nadia uses day-old ciabatta)
- 1 tablespoon stock powder (Nadia uses plant-based beef-style stock)
- 1/2 garlic clove, crushed
- 1 teaspoon of liquid smoke
- Handful of fresh parsley
- 3 tablespoons extra virgin olive oil
- 700g good quality tomato passata or diced canned tomatoes
- Few basil leaves (optional)
- Salt & pepper, to taste
- 500g dried or fresh fettuccine or pappardelle pasta
To serve
- Extra basil leaves
- Vegan parmesan cheese (store bought, or make Nadia's easy homemade parmesan!)