Mushroom Ragu

Since I’ve been reducing my meat in-take I’ve been allowing myself a little more carbs as of late.  You have to eat something that keeps your stomach full for longer than 30 minutes when you’re only eating fruits and vegetables…right?!  I needed a little comfort food last night, but wanted it to be ‘healthy’.  Nothing that weighs you down and makes you hate life after you eat! 🙂 Pasta with a tomato sauce is one of my favorite things to eat.  SO… instead of making a meat sauce I added mushrooms.  And instead of adding lots of tomato sauce, I kept it simple with just diced tomatoes and lots of sauteed veggies.  Thankfully, I had some leftover chicken to throw on my husbands plate.  For me, this was a perfect meatless meal.  I was completely satisfied and I wasn’t starving an hour later.  I served my pasta on a bed of fresh spinach.  I feel every meal needs something green.  This is totally optional, but I love how the hot pasta wilts the spinach just enough to not make it soggy.  And best of all, it makes me feel healthier eating a big handful of raw spinach!  SO GOOD!

Like any tomato based sauce – the longer this sits and simmers, the BETTER it’s going to taste.  I suggest making this early in the day, but if you don’t have time to do that – no worries.  It’ll still be delicious!  mushroom ragu2

Mushroom Ragu

  • Servings: 4
  • Difficulty: Easy
  • Print

A Perfect Meatless Monday Super - Mushroom Ragu for the rescue!!!

Ingredients:

  • 2 tbsp olive oil
  • 1 diced onion
  • 1 – 2 tbsp minced garlic
  • 8 oz package baby portobella mushrooms, quartered
  • 3 cups sliced shiitake mushrooms
  • 2 – 3 stalks of celery, small diced
  • 1 – 15oz can organic diced tomatoes
  • 1 tsp dried thyme
  • 2 tsp dried oregano
  • 2 tsp dried basil
  • 1 tbsp cane sugar
  • 2 tbsp organic tomato paste
  • 1 cup organic vegetable broth
  • 2 tbsp coconut aminos
  • salt and pepper to taste
  • a handful of fresh parsley, roughly chopped
  • 8 – 10 oz cooked pasta (I used an organic fettuccine noodle that was vegan)
  • Garnish with Parmesan and spinach if you choose

Directions:

  1. In a large saute pan or Dutch oven, on medium-high heat, add the oil and let it get hot.  Next, add the onion, garlic, and celery.  Let it cook until it’s translucent.
  2. When adding the mushrooms, I cooked them in batches.  Add some, let them cook, add some more – repeat until they’re all cooked.  It sounds like a lot of mushrooms, but they cook down and make the sauce so nice and meaty!
  3. Add the spices, sugar, tomato paste, vegetable broth, coconut aminos, salt, and pepper.  Stir together well.  The longer the sauce sits, the better it tastes!
  4. Cook the pasta until al dente.  Add the pasta to the sauce and mix it together.  Sprinkle with the parsley.  Garnish with a little Parmesan if you want. Serve on a bed of organic spinach.  The hot pasta wilts the spinach just enough – I love it!

mushroom ragu3

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