Pappardelle pasta with mushroom ragout

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 450, total fat 14 G., saturated fats 2 G., proteins 15 G., carbohydrates 64 G., fiber 6 G., cholesterol 33 mg, sodium 927 mg, sugar 10 G.

This vegetarian version of pasta Bolognese replaces traditional ground beef with cremini mushrooms, button mushrooms with brown caps that boast a richer flavor. Walnuts add a pleasant crunch and depth of flavor, while fresh rosemary and parsley add a vibrant aroma and more color.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1/3 cup walnuts
450 g cremini mushrooms
2 tablespoons extra-virgin olive oil
1 onion, chopped
2 cloves garlic, coarsely chopped
1 tbsp tomato paste
1 can (800g) canned whole peeled tomatoes, crushed by hand
1 small sprig of rosemary
1 package (250 g) of pappardelle pasta
1/4 cup chopped fresh parsley

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pappardelle pasta, Crimini mushrooms, tomatoes, walnuts, tomato paste, rosemary

Cooking the dish according to the recipe:

Bring a large saucepan of salted water to a boil. Meanwhile, pulse the walnuts in a food processor until finely ground and transfer to a small bowl. Add half the mushrooms to the food processor and chop finely. Thinly slice the remaining mushrooms.
In a large Dutch oven, heat the olive oil over medium-high heat. Add the walnuts and cook, stirring, for about 2 minutes. Add the onion and sliced mushrooms and cook, stirring, until the mushrooms are dry, 5 minutes. Season with salt and pepper and cook until the mushrooms are golden brown, 2-3 minutes. Add the chopped mushrooms and garlic and cook for 3-5 minutes. Add the tomato paste and cook, stirring to coat, for about 1 minute.

Add the pureed tomatoes to the cauldron, then rinse the empty jar with 0.5 cups of water and pour it into the pan. Add the rosemary and bring to a boil. Cook, stirring, until the sauce thickens slightly, about 10 minutes.
When the sauce is almost readyAdd the pasta to boiling water and cook according to package directions, about 5 minutes. Using tongs, transfer the pasta to the sauce. Cook, stirring, until coated. Add half the parsley, season with salt and pepper to taste, and remove the rosemary sprig. Divide the pasta among bowls and sprinkle with the remaining parsley.

Categories:

recipe / Healthy eating / Dishes rich in fiber / Healthy dinners / Calorie content of prepared meals / Vegetarian dishes / Food processor / Main courses / Pasta / Vegetables and mushrooms / Food Network - recipes

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