This vegetarian Bolognese so closely resembles its meaty counterpart: the glistening ragu sauce is ‘beefed up’ with chestnut mushrooms! By grating in the mushrooms and adding a few salty-sweet condiments, this pile of gorgeous-looking pasta mimics the real deal.
Prep Time
40 min
Cuisine
Italian
Use within
6-7 days
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Allergens highlighted by † (wheat-gluten, soya, celery, sulphites, milk)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Boil a kettle
Peel and finely dice the carrot[s]
Peel and finely dice the onion[s]
2
Heat a large, wide-based pan (preferably non-stick) with 2 tbsp [3 tbsp]vegetable oil over a medium-high heat
Once hot, add the diced carrot and diced onion with a large pinch of salt
Cook for 5 min or until starting to soften and caramelise
3
Meanwhile, bring a large pot of boiled water with a pinch of salt to the boil
Add the linguine, and cook for 8-10 min or until cooked through but with a slight bite
Once cooked, drain the linguine and reserve approx. 150-250ml starchy cooking water for step 6
4
Meanwhile, grate half of the chestnut mushrooms and slice the rest
Peel and finely chop (or grate) the garlic
Add both the grated and sliced mushroom and chopped garlic to the carrot mixture and cook for 5 min
5
Crumble the vegetable stock cube[s] into the softened mushrooms
Add the tomato paste, stir for 30 sec, then add the soy sauce, balsamic vinegar and Henderson's relish
Add 1/2 tsp [1 tsp]sugar and season generously with pepper
Stir constantly until the mixture is evenly coated in everything
6
Add the reserved starchy cooking water, a little at a time, stirring it in as you go
Reduce the heat to medium and cook until the sauce has the consistency of bolognese - this is your mushroom bolognese
Tip: pasta water adds a little starch to the sauce, helping it stick to the linguine easier
7
Meanwhile, chop the basil finely including the stalks
Grate the cheddar cheese
8
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