Red Wine Fable Mushroom Ragù Tortiglioni
Treat yourself to an Italian dinner with a plant-based twist. You'll pan-fry fable mushrooms with carrot and shallot before simmering the lot in a herby tomato ragù. Stir through pasta and top with a garlicky pangrattato to finish.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Flour, Olive oil, Salt, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Boil a full kettle
Peel and finely slice (don't chop!) half your garlic
Peel and finely chop (or grate) the remaining garlic
Peel and finely slice your shallot[s]
Top, tail, peel and dice your carrot[s]
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat
Once hot, add the diced carrot and sliced shallot to the pan and cook for 3-4 min or until the veg is slightly softened
While the veg is softening, add your tortiglioni to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat
Cook the tortiglioni for 7-9 min or until cooked with a slight bite
Once done, drain the tortiglioni, reserving a cup of the starchy pasta water
Meanwhile, reboil half a kettle
Shred your Fable pulled mushrooms apart using two forks
Once the veg is slightly softened, add the shredded mushrooms to the pan and cook for 3-4 min further or until the mushrooms are browned
Once browned, add the chopped garlic and dried thyme to the pan with your tomato paste and 1 tsp [1 1/2 tsp] [2 tsp] flour and cook for 1-2 min or until fragrant
Once fragrant, add your red wine paste and vegetable stock mix with your chopped tomatoes and 150ml [195ml] [250ml] boiled water and give everything a good mix up
Cook for 5-7 min further or until the sauce has thickened and the carrot is completely softened
Heat a separate, large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat
Once hot, add the sliced garlic and cook for 30 secs or until fragrant
Once fragrant, add your panko breadcrumbs and a small pinch of salt and cook, stirring frequently, for 3-4 min further or until golden
Once golden, transfer to a small bowl and set aside – this is your garlic pangrattato
Once the sauce has thickened, add the drained tortiglioni to the sauce and give everything a good mix up
Cook for 1-2 min or until the pasta is evenly coated in the sauce – this is your red wine Fable mushroom ragù tortiglioni
Tip: Add a splash of the starchy pasta water if it's looking a little dry!
Serve the red wine Fable mushroom ragù tortiglioni in a bowl and sprinkle the garlic pangrattato over the top
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, soya, sulphites).
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.
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