World Vegetarian Day

Serves: 4

More and more of us are moving away from the traditional meat-and-two-veg diet to experiment with new ingredients and combinations. Health experts say that skipping meat one day a week could cut our saturated fat consumption by 15%, which can only be a good thing!

We've been trying out Meat-Free Mondays and have discovered lots of great veggie recipes to cook up. Here's one of our hearty autumn favourites that we'll be rustling up tonight; the perfect warming supper after a chilly day, and a great way to celebrate World Vegetarian Day.

Why not try your own Meat-Free Monday at home? Let us know which veggie dish you go for!

Pappardelle with mushroom ragu, walnuts and crispy sage

Ingredients

15g mixed dried mushrooms
50g walnut pieces
500g mixed mushrooms, sliced
1 tbsp olive oil
300g dried pappardelle or linguine
12-16 smallish sage leaves
2-3 tbsp walnut oil
zest and juice of 1 lemon

Method

Put the dried mushrooms in a small, deep bowl, add enough boiling water to just cover them, then leave to soak.
Bring a large pan of salted water to the boil.
Meanwhile, toast the walnuts in a frying pan for 2-3 minutes, tossing now and then. Tip into a bowl and leave to cool.
Cook the sliced mushrooms in the frying pan with the oil for 8-10 minutes, stirring now and then.
Drain the dried mushrooms (reserve the soaking liquid), chop them and add, along with the soaking liquid, to the sliced mushrooms.
Bubble the mushrooms together for 5 minutes to reduce the liquid to a couple of tablespoons. Season, then tip the mushrooms into a bowl. Rinse and dry the pan.
Cook the pasta in the boiling water according to pack instructions.
Meanwhile, fry the sage leaves in the clean frying pan in 1 tablespoon of the walnut oil until crispy. Drain on kitchen paper and sprinkle with salt.
Drain the pasta and return it to the pan. Toss with the lemon zest and juice and the mushrooms.
Serve in warm bowls, drizzled with the remaining walnut oil, sprinkled with the walnuts and crispy sage leaves.