Mushroom and Walnut Spag Bol

 

Go Veggie and Vegan with Matt Tebbutt - Episode 1

Mushroom and Walnut Spag Bol

Serves 4

Ingredients       

100g Walnuts

250g Chestnut Mushrooms

1 tbsp Olive Oil

1 Stick Celery, finely chopped

1 Small White Onion, finely chopped

½ Carrot, finely chopped

2 Cloves Garlic, crushed but whole 

Fresh Rosemary, 1 sprig

1tsp Dried Oregano

125ml Red Wine

1 tin chopped tomatoes

400g Dried Spaghetti

75g unsalted butter

Sea Salt

Cracked Black Pepper

Olive oil

Italian Style Hard Cheese

 

Method             

1. Clean the mushrooms and add the mushrooms and walnuts to a food processor.
2. Pulse until you have a crumble like texture.
3. In a large frying pan add olive oil.
4. Add the celery, onion, carrot and garlic. Fry.
5. Add the Rosemary and oregano. Season with sea salt and black pepper.
6. Cook until the onions are translucent. Stirring occasionally.
7. Add the mushroom and walnut crumble and fry. You want the mushroom to caramelise but not burn.  
8. Deglaze with red wine.
9. Add the tomatoes and stir.
10. Simmer on a medium heat for 15 to 20 minutes or until the sauce has thickened.
11. Take off the heat and season with salt and pepper if needed and add butter and stir to emulsify into the sauce.
12. Just before the pasta is cooked, fill a mug half full of the cloudy, starchy water before draining the pasta. Then mix the cooked pasta with the finished sauce and a few tablespoons of pasta water if needed, to stop the pasta getting dry.
13. Garnish with Italian Style Hard Cheese.