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One Pot Mushroom Ragu with Pasta
KITCHEN SANCTUARY18Ingredients
40Minutes
260Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. mixed mushrooms (I used chestnut and mini portabella)
- 2 Tbsp. unsalted butter
- 1 Tbsp. vegetable oil
- 1 onion (chopped into small pieces)
- 1 red bell pepper (de-seeded and chopped)
- 1 stick celery (chopped into small pieces)
- 2 cloves garlic (peeled and minced)
- 1/4 cup red wine
- 14 oz. chopped tomatoes (tins)
- 1 tsp. sugar
- 1 Tbsp. dried thyme
- 1 tsp. dried oregano
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 2 Tbsp. tomato paste (tomato puree, if you're in the US, usually gluten free, but check your brand if needed)
- 8 oz. rigatoni pasta (replace with gluten free pasta if needed - rigatoni, spirals or fusilli all work well)
- 2 Tbsp. hard cheese (grated Italian style vegetarian, you can use parmesan if you don't need a vegetarian cheese)
- 1 bunch fresh parsley (roughly chopped)
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NutritionView More
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260Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories260Calories from Fat100 |
| % DAILY VALUE |
| Total Fat11g17% |
| Saturated Fat4.5g23% |
| Trans Fat0g |
| Cholesterol35mg12% |
| Sodium400mg17% |
| Potassium870mg25% |
| Protein9g |
| Calories from Fat100 |
| % DAILY VALUE |
| Total Carbohydrate31g10% |
| Dietary Fiber4g16% |
| Sugars10g |
| Vitamin A50% |
| Vitamin C110% |
| Calcium6% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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