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Organic veggie ragu with quinoa spaghetti
2022-01-11
https://www.metro.ca/userfiles/image/recipes/organic-veggie-ragu-11814.jpg
PT15M
PT45M
PT1H00M
Preheat oven to 400°F.Toss together portobellos, garlic, onion, pepper, celery, carrots, and 1 tablespoon oil on a large, rimmed baking sheet lined with parchment paper. Spread in a single layer.Roast 25-35 min and broil for last 5 minutes until vegetables are charred in spots, rotating pan and flipping vegetables halfway through.Place walnuts in food processors and process until finely chopped (or chop by hand). Empty into a bowl; set aside.Let veggies cool 5 minutes once out of oven. Squeeze roasted garlic out of skins, then discard skins. Transfer garlic and vegetable mixture to a food processor. Pulse until finely chopped; set aside.Heat 3 tablespoons olive oil in a large, deep skillet over medium-high. Add cremini mushrooms; cook until browned, about 3 minutes. Stir in veggies from food processor, walnuts, chili flakes and oregano; cook, stirring constantly, about 1 minute.Stir in the tomato paste and cook 1 minute.Add wine to deglaze and cook, stirring constantly, until slightly thickened, about 1 minute.Stir in sauce and allow to simmer on a very low heat while you prepare your spaghetti according to package instructions. Then serve with pasta.Source : Metro
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Metro
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4 larges portobello mushrooms, stemmed and quartered
1 garlic, head sliced in half horizontally
1 yellow onion, peeled and quartered
2 celery stalks, cut into thirds
2 carrots, peeled and cut into thirds
1 red bell pepper
6 tablespoons extra-virgin olive oil, divided
8 ounces cremini mushrooms, chopped
2 tablespoons tomato paste
2 teaspoons dried oregano
1/2 teaspoon dried chili flakes
1/2 cup dry red or white wine
3 cups (700 ml) Life smart organic tomato and basil pasta sauce
1 teaspoon salt, to taste
1/2 teaspoon black pepper
12 ounces (340 g) Irresistible organics gluten free spaghetti
1/2 cup walnuts
Organic veggie ragu with quinoa spaghetti
4
0:15
Preparation
0:45
COOKING
1:00
TOTAL TIME
Ingredients
-
4
larges portobello mushrooms, stemmed and quartered
-
1
garlic, head sliced in half horizontally
-
1
yellow onion, peeled and quartered
-
2
celery stalks, cut into thirds
-
2
carrots, peeled and cut into thirds
-
1
red bell pepper
-
6 tablespoons
extra-virgin olive oil, divided
-
8 ounces
cremini mushrooms, chopped
-
2 tablespoons
tomato paste
-
2 teaspoons
dried oregano
-
1/2 teaspoon
dried chili flakes
-
1/2 cup
dry red or white wine
-
3 cups
(700 ml)Life smart organic tomato and basil pasta sauce
-
1 teaspoon
salt, to taste
-
1/2 teaspoon
black pepper
-
12 ounces
(340 g)Irresistible organics gluten free spaghetti
-
1/2 cup
walnuts
Preparation
Preheat oven to 400°F.
Toss together portobellos, garlic, onion, pepper, celery, carrots, and 1 tablespoon oil on a large, rimmed baking sheet lined with parchment paper. Spread in a single layer.
Roast 25-35 min and broil for last 5 minutes until vegetables are charred in spots, rotating pan and flipping vegetables halfway through.
Place walnuts in food processors and process until finely chopped (or chop by hand). Empty into a bowl; set aside.
Let veggies cool 5 minutes once out of oven. Squeeze roasted garlic out of skins, then discard skins. Transfer garlic and vegetable mixture to a food processor. Pulse until finely chopped; set aside.
Heat 3 tablespoons olive oil in a large, deep skillet over medium-high. Add cremini mushrooms; cook until browned, about 3 minutes. Stir in veggies from food processor, walnuts, chili flakes and oregano; cook, stirring constantly, about 1 minute.
Stir in the tomato paste and cook 1 minute.
Add wine to deglaze and cook, stirring constantly, until slightly thickened, about 1 minute.
Stir in sauce and allow to simmer on a very low heat while you prepare your spaghetti according to package instructions. Then serve with pasta.
Source : Metro
Source :
Metro
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
