Walnut and Mushroom Ragu
Description
This meatless ragu is made with plant-based ingredients like walnuts and crimini mushrooms. Serve it over your favorite type of pasta and sprinkle with seasoned panko breadcrumbs for a flavorful finish.
Ingredients
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2 tablespoons olive oil, divided
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2 cloves garlic, minced
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1 medium onion, finely chopped
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2 cups coarsely chopped cremini mushrooms
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1 tablespoon dried oregano
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1 tablespoon dried basil
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1 tablespoon tomato paste
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1 tablespoon balsamic vinegar
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2 cups crushed tomatoes
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1 cup chopped California walnuts
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1 (14 1/2-oz.) can diced tomatoes
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Sea salt and pepper to taste
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1/2 cup panko breadcrumbs
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1/4 teaspoon crushed red pepper
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1 pound pasta
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Snipped fresh basil (optional garnish)
PREPARATION
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Heat 1 tablespoon oil in a large saucepan over medium-low heat. Add garlic and onion and sauté for 5 minutes to soften. Stir in mushrooms and sauté over medium-low heat for 6 to 8 minutes more or until mushrooms are very soft, stirring occasionally. Stir in oregano, basil, tomato paste and vinegar.
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Add crushed tomatoes, walnuts and diced tomatoes and bring to a boil. Reduce heat and simmer, covered, for 20 minutes.
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Cook pasta according to package directions while sauce is simmering, then drain well.
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Heat remaining oil in a small skillet. Add breadcrumbs and red pepper and cook over low heat for 1 to 2 minutes or until golden brown, stirring frequently.
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Place pasta into pasta bowls and top with equal amounts of sauce. (Or toss pasta with sauce before placing in bowls.) Sprinkle each with 1 tablespoon browned breadcrumbs. Top with fresh basil, if desired.
NUTRITION
- Calories: 400 cal
- Total Fat: 14 g
- Saturated Fat: 1.5 g
- Polyunsaturated Fat: 7.903 g
- Monounsaturated Fat: 3.963 g
- Cholesterol: 0 mg
- Sodium: 500 mg
- Carbohydrates: 58 g
- Dietary Fiber: 6 g
- Total Sugars: 8 g
- Protein: 13 g
- Vitamin D: 6 mcg
- Calcium: 100 mg
- Iron: 4 mg
- Potassium: 630 mg