Name: Vegan Harissa Ragù
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Cuisine: Italian, Italian-Inspired, North African-Inspired
Ingredients: 1 Onion; 1 Carrot; 2 Celery Sticks; 6 Garlic Cloves; 1kg Chestnut Mushrooms; 250g Cooked Puy Lentils; 150g Rose Harissa Paste; 800g Chopped Tomatoes; 500g Pasta; Handful of Parsley; Olive Oil; Salt

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A thick and rich ragù spiced with a fragrant harissa paste tossed in pasta. This twist on a classic is undoubtedly delicious.

Vegan Harissa Ragù

Pulse the onion, carrot, celery and garlic in a food processor until roughly chopped up. This is your soffritto.

Add a big glug of oil to a large pot with a big pinch of salt and add in the soffritto and cook for 15 mins until softened.

Meanwhile, pulse the mushrooms and puy lentils in your food processor until roughly chopped.

Add your rose harissa paste to your sofrito pot and cook for 3 mins.

Then add in the mushrooms and puy lentils and cook for 15 mins until the water has evaporated from the mushrooms.

Add in the chopped tomatoes and let this simmer on a low-medium heat for 30 mins.

Cook your pasta and add this to the sauce with 200ml of pasta water, tossing until it is totally coated.

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Sophie Wyburd

Sophie Wyburd is a cook and food writer specialising in simple, hearty comfort food, informed by her love of cookbooks and background in restaurant kitchens. You can find her co-hosting the 'A Bit of a Mouthful' and 'I’ll Have What She’s Having' podcasts, and hosting sell-out supper clubs in London. Her debut cookbook 'Tucking In' will be released in June 2024.

Photo credit: Stuart Simpson

Italian

Italian-Inspired

North African-Inspired

Vegan

Veggie

Vegan
Harissa
Ragù

Vegan Harissa Ragu

Dinner

Pulse the onion, carrot, celery and garlic in a food processor until roughly chopped up. This is your soffritto.

Add a big glug of oil to a large pot with a big pinch of salt and add in the soffritto and cook for 15 mins until softened.

Meanwhile, pulse the mushrooms and puy lentils in your food processor until roughly chopped.

Add your rose harissa paste to your sofrito pot and cook for 3 mins.

Then add in the mushrooms and puy lentils and cook for 15 mins until the water has evaporated from the mushrooms.

Add in the chopped tomatoes and let this simmer on a low-medium heat for 30 mins.

Cook your pasta and add this to the sauce with 200ml of pasta water, tossing until it is totally coated.

Comfort

Autumn

Winter

Onion

Carrot

Celery

Stick

Garlic Clove

Garlic

Chestnut Mushroom

Mushroom

Gram

Cooked Puy Lentil

Lentil

Rose Harissa Paste

Chopped Tomatoes

Pasta

Parsley

Olive Oil

Salt

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