Magnificent Mushroom Ragù Pasta

During this time of uncertainty and unprecedented change, my way of dealing with anxiety and to self-comfort is cooking. This might be entirely genetic given my Italian-Irish roots, or it may just be in my nature to nurture. At any rate, the people around me benefit by full bellies and new things to try. 😊 Enter this magnificent mushroom ragù pasta.

Our mission here at MNU – when it comes to recipes – is to find new ways to make favorites, with a healthier lean. I could make a big batch of my family’s sauce, but it calls for beef and pork. Since these things are not readily available to everyone right now, I tried a vegetable-based version with this mushroom ragù.

Mushrooms are a great alternative to meat, as their texture is hearty and their flavor is rich. I used cremini mushrooms in this recipe, but try your own favorites. The fun part about cooking is experimenting and developing something wonderful.

Hope you enjoy this one, inspired by a Food Network recipe. Share your pictures with us on Facebook, Twitter or Instagram.

1/3 cup walnuts
10 oz. cremini mushrooms
2 tablespoons extra-virgin olive oil
1 sweet yellow onion
2 garlic cloves, minced
3 tablespoons tomato paste
1/4 teaspoon red chile flakes
1 cup red wine (pinot noir or something similar)
1 28 oz. can whole peeled tomatoes, crushed by hand
1 small sprig of rosemary
1 8 oz. package pappardelle
1/2 cup chopped parsley

Optional:
1 cup Creme Fraiche/heavy cream or vegan versions of either

• Pulse walnuts in a food processor until finely chopped; remove to a small bowl. Add half the mushrooms to the food processor; pulse until finely chopped. Slice the remaining mushrooms.

• Heat olive oil in a large pan over medium-high heat. Add walnuts; cook, stirring, until toasted, about 2 minutes. Add onion and chopped mushrooms and cook, stirring, until the mushrooms are dry, 5 minutes. Season generously with salt and pepper.

• Sauté until mushrooms are browned, 2 to 3 minutes. Add sliced mushrooms, red pepper flakes, garlic and cook until softened, 3 to 5 minutes. Add tomato paste and cook, stirring, until coated, about 1 minute. Add crushed tomatoes, then rinse empty can with 1/2 cup water and pour into the pot. Add wine and let it cook down 2 to 3 minutes, stirring occasionally. *Add cream here if using. Add rosemary and bring to a simmer. Let cook while stirring until sauce thickens slightly, about 10 minutes.
  

• Bring a large pot of salted water to a boil. When the sauce is almost ready, add pasta to the boiling water and cook as the label directs for al dente, about 5 minutes. Using tongs, transfer the pasta to the sauce.

• Cook, tossing, until well coated. Stir in half of parsley and season with salt and pepper; remove the rosemary sprig. Divide pasta among bowls and drizzle with generous glug of olive oil. Top with the remaining parsley and serve immediately.