Mushroom Ragu Recipe with Rigatoni Pasta

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A delicious vegetarian dinner that the whole family unit will love.A meat-gratuitous-Monday classic, this mushroom ragu recipe with rigatoni pasta is hearty and succulent. Perfect for a cold evening.

Even meliorate, everything is cooked in one pan! Just add it all in as you become. The pasta absorbs all of the flavors as it cooks, leaving you with a rich, thick sauce.

My kids are large fans of good former spag bol, and they tell me they hate mushrooms – but this meal goes down a care for with both of them.

Admittedly, they may push the sliced mushrooms to one side, merely the finely chopped mushrooms totally fool them, and they consume every bite.

Try it for your next meat-free dinner. We'd dearest to know if you managed to fool anyone besides!

Here's what you'll need for the mushroom ragu recipe:

Serves four-5

• 1 pound mixed mushrooms (I used chestnut and mini portabella)
• 1 onion
• 1 red bong pepper
• ane stick celery
• two tbsp butter
• 1 tbsp vegetable oil
• 2 cloves garlic, peeled and minced
• ¼ loving cup scarlet vino
• one + ½ cups hot vegetable stock
• 2 x 14oz cans chopped tomatoes
• 1 tsp sugar
• 1 tbsp dried thyme
• ane tsp dried oregano
• ½ tsp table salt
• ½ tsp black pepper
• 2 tbsp tomato puree
• 8oz rigatoni pasta
• ¼ cup shredded parmesan
• Small bunch fresh parsley, roughly chopped
• Minor bunch of fresh thyme (optional – for garnish)

How to prepare the mushroom ragu vegetarian dish:

1. Chop half the mushrooms into very small-scale pieces, cut the other half into slices. Skin and chop the onion, deseed and chop the blood-red pepper and chop the celery into small slices.

2. Oestrus the butter and oil in a big skillet. Add the onions and celery and fry on a medium oestrus for 5 minutes until softened. Add together the red pepper and garlic and melt for a further two minutes. Add in the sliced mushrooms and cook for 2-iii minutes until softened.

3. Add together the finely chopped mushrooms, cook for 1 infinitesimal before adding in the ruby-red wine.  Allow to bubble for 2 minutes, and so add in the canned tomatoes, dried herbs, tomato puree, common salt and pepper and stock.

4. Bring to the eddy, then stir in the dry pasta. Place a lid or some foil on the pan, plough down the heat to low and allow to simmer for 12-14 minutes – until the rigatoni is cooked through.

5. Accept the lid off and give everything a stir before dishing up!

Serve topped with shredded parmesan, parsley and fresh thyme if you lot like.

Prep Time 15 minutes

Cook Time 35 minutes

Total Time fifty minutes

Ingredients

• ane pound mixed mushrooms (I used chestnut and mini portabella)
• 1 onion
• i red bong pepper
• 1 stick celery
• 2 tbsp butter
• 1 tbsp vegetable oil
• two cloves garlic, peeled and minced
• ¼ cup cherry-red wine
• i + ½ cups hot vegetable stock
• two x 14oz cans chopped tomatoes
• i tsp sugar
• 1 tbsp dried thyme
• ane tsp dried oregano
• ½ tsp table salt
• ½ tsp blackness pepper
• ii tbsp tomato puree
• 8oz rigatoni pasta
• ¼ loving cup shredded parmesan
• Pocket-size agglomeration fresh parsley, roughly chopped
• Small bunch of fresh thyme (optional – for garnish)

Instructions

1. Chop half the mushrooms into very small pieces, cut the other half into slices. Skin and chop the onion, deseed and chop the scarlet pepper and chop the celery into pocket-sized slices.
2. Heat the butter and oil in a large skillet. Add the onions and celery and fry on a medium oestrus for 5 minutes until softened. Add the ruby pepper and garlic and melt for a further two minutes. Add in the sliced mushrooms and melt for 2-three minutes until softened.
3. Add the finely chopped mushrooms, melt for 1 minute before adding in the cerise wine.  Let to bubble for ii minutes, then add in the canned tomatoes, dried herbs, tomato plant puree, common salt and pepper and stock.
4. Bring to the boil, and so stir in the dry out pasta. Place a chapeau or some foil on the pan, turn down the oestrus to low and let to simmer for 12-14 minutes – until the rigatoni is cooked through.
5. Accept the hat off and give everything a stir before dishing up!

Notes

Serve topped with shredded parmesan, parsley and fresh thyme if yous like.

Nutrition Information:

Yield:

5

Serving Size:

1
Amount Per Serving: Calories: 285 Full Fat: 10g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 15mg Sodium: 425mg Carbohydrates: 40g Fiber: 6g Saccharide: 10g Poly peptide: 10g

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Source: https://www.diys.com/mushroom-ragu-rigatoni/