Delicious UK - (04)April 2020

78 deliciousmagazine.co.uk

Mushroomandchestnut

ragùbolognese

SERVES4.HANDS-ON TIME 30 MIN

FOOD

TEAM’S

TIP

Cutthecarrotsusinga

juliennepeeler,orcutinto

strips with a veg peeler.

• ½tbspoliveoil


• 1 onion,finelychopped


• 300gbaby chestnut mushrooms,
  sliced


• 80gfreshchestnuts, roughly
  chopped


• 2 garliccloves,finelychopped


• 4 freshthymesprigs,leaves
  stripped and roughly chopped
  
  
  • 2 freshrosemarysprigs,
    leavesstripped and roughly
    chopped
  
  
  • 500gpassata
  
  
  • 200mlvegetablestock
  
  
  • 180gspaghetti
  
  
  • 400gcarrots,julienned(seetip)
  
  
  • 20gvegetarianhard cheese,
    finely grated
  
  
  
  

1 Heattheoilina largesaucepan

overa medium-highheatandfrythe

onionfor7-8minutesuntilsoftening,

thenstirinthemushroomsand

chestnutsandcookfor4 minutes

untilgoldenandcookedthrough.

2 Addthegarlicandherbs,cookfor

another minute, then stir in the

passataandvegetablestock.

Seasonwell,thensimmer gently

for 15 minutes.

3 Cookthespaghetti

accordingtothepacket

instructions,thendrain

andaddtothesauce

alongwiththecarrots.

Tossuntilwellcoated

andthecarrotshave

warmedthrough,

thenservesprinkled

withthecheese.

PERSERVING340kcals,

4.8gfat(1.6gsaturated),

12.1gprotein,56.7gcarbs

(16.8gsugars), 0.2g salt,

10.8g fibre

LOW-FAT

RECIPE