|1 pkg (375 g)||Catelli® Healthy Harvest® Macaroni|
|3 cups (750 mL)||peeled and chopped butternut squash (1/2-inch pieces)|
|1 bunch||Swiss chard, chopped|
|1 oz (30 g)||dried mushrooms|
|2 tbsp (30 mL)||olive oil|
|1||onion, finely chopped|
|1 rib||celery, finely chopped|
|1||carrot, finely chopped|
|1 lb (500 g)||mixed mushrooms|
|2 tsp (10 mL)||rosemary, finely chopped|
|3 cloves||garlic, 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|
|1/4 cup (60 mL)||chopped fresh parsley|
|2 tbsp (30 mL)||grated Parmesan cheese|
Pour 1/2 cup (125 mL) boiling water over dried mushrooms. Soak for 15 minutes. Remove mushrooms and chop. Strain and reserve soaking liquid.
Heat oil in large saucepan over medium-high heat. Add onion, celery and carrot. Cook, stirring, for 2 to 4 minutes or until softened.
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.
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.
Cook macaroni according to package directions, adding butternut squash along with macaroni. Add Swiss chard in the last 2 minutes of cooking. Drain.
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.|