Quick Mushroom Ragu
Ragu made with savory baby bella mushroom and warm cinnamon served over pappardelle — a comforting vegetarian main dish!
Servings 4 Servings
Ingredients
- 2 tablespoon butter
- 5 minced garlic cloves
- ½ pound baby bella mushrooms stems removed and finely chopped
- 1 large shallot halved and sliced
- 10 oz dried pappardelle or tagliatelle or reginette
- 1 cup red wine
- 1 cup veggie broth
- ½ teaspoon cinnamon
- 14 oz can crushed tomatoes
- Salt and pepper taste
Instructions
- In a large skillet, melt butter over medium heat. Once the butter melts, add in garlic, mushrooms, and shallots, salt to taste. Stir often. Cook till the mushrooms have released all of their liquid, about 5 -7 minutes.
- Cook pasta as directed. Drain and set aside.
- And wine to the skillet. Cook until the liquid has reduced by half, about 5-7 minutes. Then add the broth, cinnamon, and tomatoes. Cook for 10 more minutes. Salt and pepper to taste. Then reduce the heat to low and cover till pasta is ready.
- Combine the pasta and sauce.