Here’s a quick, colorful and filling veggie dinner. It’s made with walnuts that are toasted in the skillet before the other ingredients are added giving a little crunch while the mushrooms add an earthy flavor and meaty texture.
Helpful Hints
- Any type of mushroom can be used.
- Any type of pasta can be used.
Countdown
- Place water for pasta on to boil.
- Assemble ingredients.
- Start the ragout.
- While the ragout cooks, boil the pasta.
To buy: 1 container cremini or portobello mushrooms, 1 small package broken walnuts, 1 container minced garlic, 1 bottle dried oregano, 1 can reduced-sodium crushed tomatoes, 1 can reduced-sodium diced tomatoes, 1 bottle balsamic vinegar, 1 small piece Parmesan cheese, 1/4 pound spaghetti, 1 bunch fresh parsley (optional garnish).
Walnut and Mushroom Ragout
Ingredients- 1/2 cup broken walnuts
- 2 teaspoons olive oil
- 1 cup sliced onion
- 2 teaspoons minced garlic
- 2 teaspoons dried oregano
- 3 cups sliced cremini or portobello mushrooms
- 1 cup canned reduced-sodium crushed tomatoes
- 1 cup canned reduced-sodium diced tomatoes and juice
- 1 tablespoon balsamic vinegar
- Salt and freshly ground black pepper
- 1/4 pound spaghetti
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, optional garnish
Place a large saucepan 3/4 filled with water on to boil. Place a large skillet over medium heat. Add the walnuts and saute 2 to 3 minutes until they start to brown. Remove to a plate and set aside. Add the olive oil to the skillet and stir in the onion, garlic and dried oregano. Saute 3 to 4 minutes. Stir in the mushrooms and continue to cook until the mushrooms soften, about 5 minutes. Add the crushed tomatoes, diced tomatoes with their juice and balsamic vinegar. Simmer 5 minutes. Stir in the walnuts. Taste for seasoning and add salt and pepper to taste.
While the sauce cooks add the spaghetti to the boiling water. Boil 8 minutes or according to package instructions. Drain and divide between 2 dinner plates. Spoon the ragout sauce over the spaghetti and sprinkle Parmesan cheese and parsley on top.
Yield 2 servings.
Per serving: 631 calories (44 percent from fat), 30.6 g fat (5.2 g saturated, 8.6 g monounsaturated), 17 mg cholesterol, 27.0 g protein, 69.7 g carbohydrates, 11.3 g fiber, 403 mg sodium.
