Mushroom Walnut Ragu

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One of my favorite dishes growing up used to be a homemade ragu with pasta.

I’ve played around with a few different variations, in an attempt to find a healthier plant-based version. This is the one I’ve landed on!

You can check the out the YouTube video below!

Cook and Prep Time: 60 minutes

Serves: 4

You Need:

• 1 ½ lb. Mushrooms, diced
• ¾ cup Walnuts, chopped
• 1 Yellow Onion, diced
• 1 head Garlic, minced
• 3 Carrots, diced
• 2 stalks Celery, diced
• 1 large can (29 oz.) Crushed or Pureed Tomatoes
• 16 oz. Chickpea Pasta
• Olive Oil
• Salt, to taste
• Black Pepper, to taste
• ¾ cup Dry Red Wine
• 1 tbsp. Tamari
• 1 tbsp. Onion Powder
• 1 tbsp. Garlic Powder

DIRECTIONS

1. Rinse and chop the produce accordingly.  Cook your pasta according to package instructions.  Then, set aside until Step 5.
2. Make the sauce.  Set a large pot to medium heat.  Once hot, add garlic and onion, stirring occasionally to avoid burning.  Cook until onion is translucent, about 4-5 minutes.
3. Add celery and carrots.  Stir frequently and cook for 3-4 minutes more, until slightly softened.
4. Increase heat to medium-high, and add mushrooms, cooking until they have reduced, 3-4 minutes.  Add 1 tsp. salt, tamari, and red wine, cooking until alcohol has burned off, another 3-4 minutes. 
5. Add walnuts, tomatoes, garlic powder, onion powder.  Stir to combine, and bring sauce to a boil.  Then, cover and reduce heat to a simmer.  Allow sauce to cook for at least 20 minutes before serving, stirring occasionally.  For a richer sauce, you can allow the sauce to simmer for 2-3 hours, adding water if needed.  Add salt and pepper if needed.
6. Add 1 spoonful of sauce to the pasta and toss to combine.  Distribute pasta evenly among serving bowls.  Top with sauce.  Garnish with fresh chopped basil leaves.  Enjoy!