Mushroom Ragu

This week I’ve been trying to write a post about the early stages of living with a child with allergies.  It’s made me look back and struggle with the memories – but also reminded me of the need to look forward.  We’ve had an amazing year with Felix growing out of his wheat allergy and who knows what he will grow out of next?  Eating wheat now means cooking a pasta dish has become more delicious!  I’ve been trying to come up with the perfect meat free recipe as an alternative to bolognese to keep everyone happy.  Tonight I cracked it, coming up with a meal for the whole family for less than £3.  The children didn’t even notice their ‘spag bol’ included no meat!  I got all the ingredients from Aldi which explains the low price tag.  I love that I always load up with fruit and veg in there as it is such good value.

The perfect sauce and pasta combination


1 onion – finely chopped

1 carrot – finely chopped

1 celery stick – finely chopped

1 tbsp regular olive oil

1 fat clove of garlic – finely chopped

250 chestnut mushrooms – chopped into small dice

250g Passatta – this is half of the Aldi carton

8 black olives – finely chopped

1 tsp dried oregano

1 tbsp flat leaf parsley – finely chopped

2 tbsp extra virgin olive oil

Salt and pepper to taste

375g pasta – I used a giant spiral pasta from Aldi’s Specially Selected range called Fusilloni 

This pasta was delicious and held the sauce in the twirls perfectly

Fry the onion, celery and carrot in the regular olive oil until it has lost it’s raw colour and is softening.  I used a lidded, non-stick frying pan for this sauce.

Add the garlic and fry for a further few minutes followed by the mushrooms.  Stir the mushrooms regularly and season with salt and pepper.  They will give off lots of moisture, keep stirring every so often for 5 more minutes.

Add the passatta and oregano and simmer for 10 minutes whilst the pasta cooks.

Add the olives to the sauce (don’t worry Felix claims to hate olives but didn’t even notice they were in the sauce!)

As the pasta cooks spoon off a few tablespoons of the foamy water from the pasta pan and add to the sauce to loosen it slightly.

Add the parsley to the sauce and remove from the heat adding the extra virgin olive oil.

Once the pasta is just cooked drain it and immediately stir into the sauce, serving in hot bowls.

Serves 2 adults and 2 children.

Chestnut mushrooms finely chopped could win over a mushroom hater…

5 Comments Add yours

  1. Inigougou says:

    Such a wonderful combination of flavours.

    Liked by 1 person

    1. Thank you! It was really tasty, definitely a new favourite…


  2. Ah my sons and I would lovee this, will be trying !

    Liked by 1 person

    1. So pleased to hear that!


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