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Plated meal

Mushroom Ragu with Rigatoni Pasta

  • Vegetarian
  • Italian
  • Sicilian
  • Contains Dairy

A vegetarian marvel inspired by the Sicilian palate, Mushroom Ragu blends the earthy tones of mushrooms with aromatic herbs and fresh ricotta. Paired with Rigatoni Pasta, it's a hearty dish waiting to take a prime spot in your culinary favorites.

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by JustCook Team

JustCook Team Recipes

JustCook Team Recipes

Nutrition Per Serving

  • Calories 783
  • Carbs 83.3g
  • Fat 40.6g
  • Fibre 5.5g
  • Protein 24.1g
  • Sugar 10.4g

Reviews

5.0
1 reviews

Follow the recipe steps below or  or View in App

  • Step 1

    Begin by preparing your vegetables: finely chop the brown onion, carrot, garlic, fresh rosemary, and fresh thyme. Slice the giant white mushrooms. Set aside.

  • Step 2

    Heat olive oil in a large pan over medium heat. Add the chopped onions, carrot, and garlic. Sauté until they begin to soften and become fragrant, about 5 minutes.

  • Step 3

    To the pan, add the sliced mushrooms. Cook until they start to release their juices and become golden brown, approximately 10 minutes.

  • Step 4

    Stir in the tomato paste, finely chopped rosemary, and thyme. Cook for another 2 minutes to combine the flavors.

  • Step 5

    Pour in the vegetable stock and bring the mixture to a simmer. Allow it to simmer gently for about 15 minutes to thicken slightly and develop the flavors.

  • Step 6

    While the sauce simmers, bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package instructions until al dente. Drain and set aside.

  • Step 7

    Once the sauce has thickened, reduce the heat to low and stir in the cream and butter until well combined and the sauce is creamy. Season with salt and pepper to taste.

  • Step 8

    Add the cooked rigatoni to the sauce, gently tossing to ensure the pasta is evenly coated.

  • Step 9

    Serve the mushroom ragu with rigatoni on plates, topped with dollops of ricotta, shaved Parmesan cheese, and a sprinkle of finely chopped fresh mint for garnish.

Parmesan Cheese
shaved
10.00 Grams
Tomato Paste
15.00 Grams
Fresh Rosemary
finely chopped
1.00 Sprigs
Fresh Thyme
finely chopped
2.00 Sprigs
Garlic
finely chopped
1.00 Clove
Brown Onion
finely chopped
1.00 Whole
Carrot
finely chopped
1.00 Whole
Cream
60.00 Millilitres
Butter
15.00 Grams
Vegetable Stock
combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 80ml per person
80.00 Millilitres
Giant White Mushrooms
sliced
100.00 Grams
Rigatoni
90.00 Grams
Ricotta
30.00 Grams
Fresh Mint
finely chopped
2.00 Grams

Pantry Ingredients

Olive Oil
Olive Oil
1 tablespoon per person
1.00 Tablespoons

Reviews

5.0
1 reviews

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