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Vegetable and Hazelnut Ricotta Pappardelle Ragu 

Ingredients (serves 4)

  • 1 white onion (diced) 

  • 2 garlic cloves (crushed) 

  • 1 aubergine (sliced in half) 

  • 1 courgette (roughly sliced) 

  • 250g baby vine tomatoes (sliced in half) 

  • 15g fresh basil (leaves and stems) 

  • 2 tins good quality chopped tomatoes

  • 1/2 cup vegetable stock 

  • 50g blanched hazelnuts 

  • 3 tbsp nutritional yeast 

  • Juice of 1/2 lemon 

  • 1 tbsp maple syrup 

  • Salt and pepper (to taste) 

  • ~400g pappardelle pasta 

Method

  1. Add 2 tbsp of rapeseed oil to a large frying pan. When the oil is hot add the onion and garlic. Season with salt and pepper and sauté for 10 minutes. 

  2. At the same time heat a large griddle pan with a drizzle of oil. Slice your aubergine in half lengthways and slash the skin. Place flesh down into the hot griddle pan for 5 minutes or until the flesh is smoky and moist. Set aside and repeat the process with the sliced courgette. Allowing the vegetables to become chargrilled will add to the depth of the ragu. 

  3. To the onions add the baby vine tomatoes, basil, diced cooked aubergine, diced cooked courgette. Fry on a high heat for a further 5 minutes. 

  4. Turn down the heat and add 1/2 cup of vegetable stock and your tinned tomatoes 

  5. To a food processor add the hazelnuts, nutritional yeast, lemon, pinch of salt and 1/2 cup of water. Blitz until smooth and creamy. Add this to the tomato sauce. 

  6. Sweeten the sauce with maple syrup, Next blitz the sauce using a hand held blender until smooth. Adjust the seasoning with salt and pepper. A decent amount of sea salt will bring out the flavours of the vegetables. Allow to gentily simmer with the lid on for 45 minutes. 

  7. 10 minutes before serving prepare your pappardelle or pasta of choice. Transfer the pasta directly from the cooking water into the sauce using a kitchen tongs. Toss the pasta throughout the sauce. Serve immediately. 

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