Meat free Archives

Home
Recipes
Meat free

Maize meal

Tomato bisque pap

1 hour

Gnocchi recipes

Gnocchi with arrabbiata sauce

45 minutes

Asparagus recipes

Poached asparagus

8 minutes

Vegetarian recipes

Maple roasted parsnips

30 minutes

Beans recipes

Butter bean cacio e pepe

30 minutes

Bread recipes

Amagwinya

30 minutes

Beans recipes

Beans bunny chow

40 minutes

Egg recipes

Pap and eggs

35 minutes

Nightshade recipes

Baked onion with maple glaze

40 minutes

Salad recipes

Mango-and-fried plantain salad

30 minutes

Braai recipes

Flame-grilled mielies

15 minutes

Italian recipes

Mushroom ragù with Kalamata olives and fettuccine

40 minutes

Mushroom ragù with Kalamata olives and fettuccine

Serves 4

Difficulty Medium

Prep Time 15 minutes

Cooking Time 40 minutes

Ingredients

2 T olive oil
5 Bay leaves
5 g Thyme or rosemary
1 onion, finely chopped
1 stick, celery, finely chopped, plus the leaves
500 g brown mushrooms, torn or sliced
sea salt and freshly ground black pepper, to taste
3 cloves garlic
2 T tomato paste
1 x 400 g can chopped tomatoes
½ cup vegetable stock
60 g Woolworths pitted Kalamata olives in brine, roughly chopped, plus 1 T brine
40 g Woolworths sundried tomatoes, chopped plus 1 T brine
300 g Woolworths fresh fettuccine, cooked al dente
Parsley, to garnish
For the salad, toss:
1 small head radicchio or red chicory
1 stick celery, sliced
a squeeze lemon juice
1 T olive oil

Method

1. Heat the olive oil in a large pan. Add the onion, celery and herbs and cook over a medium heat until softened, about 5 minutes.

2. Add the mushrooms, season and cook until golden and any moisture has evaporated, about 10–12 minutes.

3. Crush the garlic with sea salt to make a paste, then stir into the pan and cook for 1 minute.

4. Stir in the tomato paste, add the canned tomatoes and stock and simmer gently for 15–20 minutes until thickened.

5. Stir in the olives and sundried tomatoes and their brine and adjust the seasoning.

6. Serve the ragù over the cooked fettuccine with the salad on the side.

Cook’s note: Make a double batch of the ragù – it’s fantastic spooned over toast or turned into a pie filling with a puff pastry lid.

Find more Italian recipes here.

Videographer: Barry de Villiers
Photographer: Jan Ras
Stylist: Abigail Donnelly
Food assistant: Jacqui Burgess and Bianca Jones

Potato latkes

Easy beef stew

Preserved lemon sesame cake with cream cheese frosting

Tomato bisque pap

Gnocchi with arrabbiata sauce

Poached asparagus

Maple roasted parsnips

Butter bean cacio e pepe

Amagwinya

Beans bunny chow

Pap and eggs

Baked onion with maple glaze

Mango-and-fried plantain salad

Flame-grilled mielies

Mushroom ragù with Kalamata olives and fettuccine

Mushroom ragù with Kalamata olives and fettuccine

Ingredients

Method