Servings: 4 (click to scale)
Ingredients
For the Mushroom Ragu
- 4 oz portobello mushrooms diced
- 2 tsp cooking oil
- 2 oz yellow onion sliced
- 2 tsp fresh garlic chopped
- 1/8 tsp crushed red pepper flakes
- 1/8 tsp salt
- 1 tsp balsamic vinegar
- 1 cup marinara sauce
For the Finished Plate
- 4 cups Rigatoni pasta cooked
- 1 Tbsp fresh basil chopped
- 1 Tbsp fresh parsley chopped
- 1 Tbsp grated parmesan cheese
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Instructions
For the Mushroom Ragu
- In a sauté pan over medium heat, add the oil and the onions and sauté for 2 minutes.
- In the same pan, add the diced mushrooms, garlic, red pepper flakes, salt, and balsamic vinegar, cook for 5 minutes.
- Add the marinara sauce and cook over medium-low heat for 15 minutes to incorporate flavors. Keep warm until ready to use.
To assemble each plate
- In a mixing bowl, portion 1 cup of pasta with 4 oz. of mushroom ragu and 1 tsp of basil. Mix to combine
- Transfer the pasta into a clean bowl and garnish with 1 tsp. of parsley and 1 tsp of grated parmesan.
Nutrition
Calories: 262kcal | Carbohydrates: 45g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Sodium: 527mg | Fiber: 5g
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