Total Time:

20 min(Preparation) / 40 min(Cooking)

Servings:

6

Macaroni with Mixed Mushroom Ragu


Ingredients

1 pkg (375 g)Catelli® Healthy Harvest® Macaroni
3 cups (750 mL)peeled and chopped butternut squash (1/2-inch pieces)
1 bunchSwiss chard, chopped
1 oz (30 g)dried mushrooms
2 tbsp (30 mL)olive oil
1onion, finely chopped
1 ribcelery, finely chopped
1carrot, finely chopped
1 lb (500 g)mixed mushrooms
2 tsp (10 mL)rosemary, finely chopped
3 clovesgarlic, minced
1 tsp (5 mL)salt
1/4 tsp (1 mL)freshly ground pepper
2 tbsp (30 mL)tomato paste
1/3 cup (75 mL)red wine
1 can (398 mL)diced tomatoes
1bay leaf
1/4 cup (60 mL)chopped fresh parsley
2 tbsp (30 mL)grated Parmesan cheese

Preparation

1
Pour 1/2 cup (125 mL) boiling water over dried mushrooms. Soak for 15 minutes. Remove mushrooms and chop. Strain and reserve soaking liquid.
2
Heat oil in large saucepan over medium-high heat. Add onion, celery and carrot. Cook, stirring, for 2 to 4 minutes or until softened.
3
Add mixed mushrooms, rosemary, garlic, salt and pepper. Cook, stirring occasionally, for 6 to 8 minutes or until mushroom are golden and tender. Stir in tomato paste and rehydrated mushrooms. Cook for 2 minutes.
4
Add red wine and reserved mushroom liquid. Cook, scraping up any brown bits. Bring to a boil; cook for 2 minutes. Stir in diced tomatoes and bay leaf, bring to a simmer over low heat stirring occasionally, for 25 to 30 minutes or until thickened. Discard bay leaf. Stir in parsley and Parmesan cheese.
5
Cook macaroni according to package directions, adding butternut squash along with macaroni. Add Swiss chard in the last 2 minutes of cooking. Drain.
6
Serve ragu over macaroni and vegetables.

 

The mixed mushrooms give a meaty savoury feeling to this hearty sauce and pairs with macaroni for a satisfying meat-free meal.

Tip Use a combination of cremini, oyster and shitake mushrooms. When using shitake mushrooms discard tough shiitake mushroom stems.

 

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