Mushroom Ragu
A hearty dish that combines earthy mushrooms with a rich tomato sauce and the lightness of gluten-free rice pasta.
Servings: 4 servings
Calories: 408kcal
Ingredients
- 14 oz crushed tomatoes
- 12 oz mushrooms cremini or button, sliced
- 1 medium carrot finely chopped
- 1 medium onion finely chopped
- 1 tablespoon olive oil or vegetable broth for oil-free option
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- salt and pepper to taste
- 12 oz rice pasta spaghetti or fettuccine
Instructions
- Cook the Pasta: Bring a pot of salted water to a boil and cook the rice pasta according to package instructions. Drain and set aside.
- Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add the chopped onion and carrot sauté for 3-5 minutes until softened. Add minced garlic and cook for another minute until fragrant.
- Cook the Mushrooms: Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they release their moisture and begin to brown.
- Add Tomatoes and Herbs: Pour in the crushed tomatoes, and stir in the oregano, thyme, salt, and pepper. Let the mixture simmer for 10-15 minutes, allowing the flavors to meld and the sauce to thicken.
- Combine and Serve: Toss the cooked rice pasta with the mushroom ragu. Serve hot, and enjoy a healthy, hearty meal.
Nutrition
Calories: 408kcal | Carbohydrates: 82g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 163mg | Potassium: 668mg | Fiber: 10g | Sugar: 10g | Vitamin A: 2780IU | Vitamin C: 15mg | Calcium: 64mg | Iron: 2mg