• 1Carrot
• Dried thyme
• 180gFable Pulled mushrooms
• 200gFinely chopped tomatoes
• 2Garlic cloves
• 20gPanko Breadcrumbs
• 10gRed wine paste
• 1Shallot
• 16gTomato puree paste
• 200gTortiglioni (or similar pasta)
• 5.5gVegetable stock

Instructions

1. 1

   Boil a full kettle Peel and finely slice (don't chop!) half your garlic Peel and finely chop (or grate) the remaining garlic Peel and finely slice your shallot[s] Top, tail, peel and dice your carrot[s]

2. 2

   Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat Once hot, add the diced carrot and sliced shallot to the pan and cook for 3-4 min or until the veg is slightly softened

3. 3

   While the veg is softening, add your pasta to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat Cook the pasta for 7-9 min (10-12 min for wholewheat) or until cooked with a slight bite Once done, drain the pasta, reserving a cup of the starchy pasta water

4. 4

   Meanwhile, reboil half a kettle Shred your Fable pulled mushrooms apart using two forks Once the veg is slightly softened, add the shredded mushrooms to the pan and cook for 3-4 min further or until the mushrooms are browned

5. 5

   Once browned, add the chopped garlic and dried thyme to the pan with your tomato paste and 1 tsp [1 1/2 tsp] [2 tsp] flour and cook for 1-2 min or until fragrant Once fragrant, add your red wine paste and vegetable stock mix with your chopped tomatoes and 150ml [195ml] [250ml] boiled water and give everything a good mix up Cook for 5-7 min further or until the sauce has thickened and the carrot is completely softened

6. 6

   Heat a separate, large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat Once hot, add the sliced garlic and cook for 30 secs or until fragrant Once fragrant, add your panko breadcrumbs and a small pinch of salt and cook, stirring frequently, for 3-4 min further or until golden Once golden, transfer to a small bowl and set aside – this is your garlic pangrattato

7. 7

   Once the sauce has thickened, add the drained pasta to the sauce and give everything a good mix up Cook for 1-2 min or until the pasta is evenly coated in the sauce – this is your red wine Fable mushroom ragù pasta Tip: Add a splash of the starchy pasta water if it's looking a little dry! Serve the red wine Fable mushroom ragù tortiglioni in a bowl and sprinkle the garlic pangrattato over the top Enjoy!