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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:

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!

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