Vegan jackfruit and walnut ragu with pappardelle recipe | Sainsbury`s Magazine

Ingredients

• 1 large onion, roughly chopped
• 2 celery sticks, roughly chopped
• 1 carrot, roughly chopped
• 4 garlic cloves, peeled
• 100g walnuts
• 2 tbsp olive oil
• 1 tbsp dried mixed herbs
• 2 x 400g tins jackfruit in water, drained
• 4 tbsp tomato purée
• 1 tsp sea salt flakes
• 1 tsp cracked black pepper
• 250ml red wine*
• 1 tbsp miso paste
• 2 x 400g tins chopped tomatoes
• 1 bay leaf
• 2 tbsp soy sauce
• 5 tbsp flaked almonds, toasted
• 5 tbsp nutritional yeast flakes
• 450g (egg-free) dried pappardelle
• a handful of basil