Ingredients:
• 500g Chestnut Mushrooms
• 1 White Onion
• 3 Garlic Cloves
• 1tsp Smoked Paprika
• 1tsp Garlic Granules
• 1tsp Onion Powder
• 2tsp Dried Oregano
• 1 Vegetable Stock Cube
• 1 Jar of Passata
• 1tbs Caster Sugar
• ¼ Bunch of Basil
• Pasta of your choice
Method:
1. Wash the mushrooms and cut the ends off the stumps.
2. Finely chop the mushrooms into small, minced pieces.
3. Finely dice the onion into equally small pieces.
4. Bring a large saucepan to high heat and add some oil.
5. Add the mushrooms and onion and cook until any of the juices from the mushrooms and onion cook off and they start to brown.
6. Peel and mince the garlic cloves.
7. Add the garlic and season with salt and pepper.
8. Add the paprika, oregano and onion powder then cook for 2-3 minutes.
9. Turn the heat down to medium low.
10. Add the passata, fill the jar with water, put the lid back on and shake to remove any extra passata from the jar.
11. Pour it into the pan then crumble in the stock cube, add the caster sugar and season with salt and pepper.
12. Place the lid on the pan and allow to slowly cook for 30 minutes – 1 hour so the sauce reduces and thickens.
13. Once the sauce has almost thickened bring a saucepan of water to the boil.
14. Season the water generously with salt and add enough of the pasta of your choice for 2 servings.
15. Cook the pasta following the packets cooking guide.
16. Save ½ a cup of the pasta water to add into the sauce.
17. Strain the pasta and add it to the sauce.
18. Add the pasta water and cook on high heat while stirring so the pasta sauce sticks to the pasta.
19. Turn off the heat and season with salt and pepper to taste.
20. Wash the basil, remove the leaves, finely slice them into thin strips and mix through the pasta.
21. Plate up the pasta and drizzle with a little bit of extra virgin olive oil.
22. Enjoy your Vegan Mushroom Bolognese!
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