Gut health Vegan Mushroom & chestnut ragu with pappardelle
A deep autumn ragu of mixed mushrooms and chestnuts over ribbons of pappardelle.
Crispy gnocchi with mushrooms, kale & hazelnuts
The pan-crisp gnocchi trick with garlicky mushrooms, kale and toasted hazelnuts.
Ingredients
Servings 2
Quantities scaled from the original (2 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Fry the gnocchi in half the oil until golden; remove.
- Step 2
Mushrooms hard and dry in the rest; garlic and chilli in.
- Step 3
Kale with a splash of water; 3 minutes.
- Step 4
Gnocchi back with lemon and nutritional yeast; hazelnuts over.
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Nutrition per serving
| Calories | 560 kcal |
|---|---|
| Protein | 13g |
| Carbohydrates | 66g |
| – of which sugars | 4g |
| Fibre | 8g |
| Fat | 28g |
| – of which saturates | 3.5g |
| – of which omega-3 | 0.3g |
| Calcium | 120mg |
| Iron | 3.6mg |
| Salt | 1.2g |
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