Page 54 - Natural Health (February 2020)

RICH RAGÙ
• 150g spinach, chopped 3 When the sauce is cooked, blitz it
SERVES: 3-4 • 200g walnuts, chopped with a hand-held blender until smooth
• • Freshly chopped parsley, to serve (or you can just leave it chunky).
Splash of olive oil
• 4 Stir through the chopped spinach
1 small onion, peeled and finely
chopped 1 Heat some olive oil in a large and walnuts. If you're using veggie
• saucepan and cook the onion and noodles, fold them into the sauce
4 garlic cloves, peeled and chopped
• garlic on a medium heat for about 5 and warm through for a couple of
400g tin chopped tomatoes
• minutes, until softened. Add all the minutes. If you’re serving it with
A few sundried tomatoes, rehydrated
(or from a jar in olive oil), chopped other ingredients apart from the pasta, pasta, add to the pan and coat in the
• spinach and walnuts. Reserve a few sauce before serving, garnished with
Sea salt and freshly ground
• basil leaves to serve, and simmer for 10 reserved basil leaves and the parsley.
Black pepper
• minutes. 5 For extra decadence, drizzle with
1 tsp brown sugar
• 2 If you're serving this with pasta, cook pesto. This ragù can also be used
2 tsp oregano
• it in boiling water while the sauce is as an excellent base for a pizza or
A bunch of basil
• reducing, then drain. spread on toast for a quick snack.
300g pasta or veggie noodles

54 NATURAL HEALTH