Mushroom Ragu Pasta

This vegetarian tomato sauce with a touch of rosemary and balsamic vinegar is a savory partner to ear-shaped pasta. When possible, consider cooking with organically grown and responsibly raised ingredients to benefit the quality of your meal and the health of our planet.

Recipe - Dearborn Market

Mushroom Ragu Pasta

Prep Time10 Minutes

Servings6

Cook Time40 Minutes

Ingredients

1 lb. uncooked orecchiette pasta, cooked

2 Tbsp. olive oil

1 cup diced onion

8 oz. white button mushrooms, quartered

8 oz. cremini mushrooms, quartered

1/3 cup tomato paste

2 tsp. minced garlic

3/4 tsp. finely crushed dried rosemary

1 can (28 oz.) Take Root Organics™ Crushed Tomatoes

1 Tbsp. balsamic vinegar

2 Tbsp. chopped fresh Italian parsley leaves

salt, to taste

freshly ground black pepper, to taste

Shaved or grated Parmesan cheese, for serving (optional)

Directions

1. Heat oil in a 12-inch skillet over medium-high heat. Add onion and cook until starting to brown, about 3 minutes. Add mushrooms and cook, stirring every few minutes, until browned and tender, about 8 minutes.

2. Cook pasta as package directs; drain and set aside.

3. Meanwhile, stir tomato paste, garlic and rosemary into mushrooms and cook 2 minutes. Add crushed tomatoes, vinegar and 1 cup water and bring to a simmer. Simmer over medium-low heat 20 minutes. Stir in parsley. Season to taste with salt and pepper. Serve tossed with orecchiette pasta garnished with Parmesan cheese, if desired.

10 minutes

Prep Time

40 minutes

Cook Time

Servings

Directions

2. Cook pasta as package directs; drain and set aside.