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Vegetable Ragu with Pappardelle Pasta
INSIDE THE RUSTIC KITCHEN19Ingredients
75Minutes
340Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 large carrot (or 2 small, peeled and finely chopped)
- 1 stick celery (finely chopped)
- 1 large onion (large, peeled and finely chopped)
- 1 red bell pepper (finely chopped, seeds and stalk removed)
- 3 cloves garlic (peeled and finely chopped)
- 1 cup cherry tomatoes (fresh, cut into quarters)
- 1 Tbsp. fresh rosemary (roughly chopped)
- 1 Tbsp. fresh thyme (roughly chopped)
- 4 sage leaves (roughly chopped)
- 1 bay leaf
- 1/2 cup white wine (125ml)
- 2 cups vegetable stock (500ml)
- 1 Tbsp. tomato paste (tomato puree UK)
- 2 Tbsp. dried porcini mushrooms
- 2 Tbsp. olive oil
- 2 Tbsp. butter
- salt
- pepper
- 14 oz. pappardelle pasta (or pasta of choice, 400g)
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NutritionView More
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340Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories340Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol50mg17% |
| Sodium760mg32% |
| Potassium470mg13% |
| Protein8g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate42g14% |
| Dietary Fiber5g20% |
| Sugars7g |
| Vitamin A100% |
| Vitamin C90% |
| Calcium15% |
| 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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