Serves 2


Olive oil

1 Onion

1 Carrot

3 sticks of celery

2 Dried chillis (arbol/chipotle) – Optional

3 Garlic cloves

6 Portobello mushrooms

Soy Sauce

2 tbsp Tomato Puree

1 tbsp plain flour

Veg Stock

1 Lemon

Parmesan cheese



This can absorb all the ends of mushrooms that you might not use.

In a large saucepan, fry the diced onion, carrot, celery, garlic and chilli in olive oil for 4-5 minutes until nice and caramalised. 

Meanwhile, blitz the mushrooms to a rough crumb and add to the pan, fry for a further 4-5 minutes to get some nice caramalisation on the mushrooms. Add a good splash of soy sauce, cook until evaporated.

Turn down the heat and add tomato puree and fry for 1-2 minutes, then add the flour and mix through. Now pour in the vegetable stock to cover and simmer away for 10-15 minutes until nice and thick.

Season to taste with salt, pepper and lemon, add fresh herbs if you have any.

Cook your pasta, toss through the ragu with some olive oil and serve with some cheese on top.

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