Here’s a quick, colorful and filling veggie dinner. It’s made with walnuts that are toasted in the skillet before the other ingredients are added giving a little crunch while the mushrooms add an earthy flavor and meaty texture.
I used cremini mushrooms. They’re very similar to portobello mushrooms, but in a different stage of maturity.
HELPFUL HINTS:
- Any type of mushroom can be used.
- Any type of pasta can be used.
Walnut and Mushroom Ragout
Yield 2 servings. Recipe by Linda Gassenheimer
1/2 cup broken walnuts
2 teaspoons olive oil
1 cup sliced onion
2 teaspoons minced garlic
2 teaspoons dried oregano
3 cups sliced cremini or portobello mushrooms
1 cup canned reduced-sodium crushed tomatoes
1 cup canned reduced-sodium diced tomatoes and juice
1 tablespoon balsamic vinegar
Salt and freshly ground black pepper
1/4 pound spaghetti
1/2 cup grated Parmesan cheese
2 tablespoons fresh parsley, optional garnish
Place a large saucepan 3/4 filled with water on to boil. Place a large skillet over medium heat. Add the walnuts and saute 2 to 3 minutes until they start to brown. Remove to a plate and set aside. Add the olive oil to the skillet and stir in the onion, garlic and dried oregano. Saute 3 to 4 minutes. Stir in the mushrooms and continue to cook until the mushrooms soften, about 5 minutes. Add the crushed tomatoes, diced tomatoes with their juice and balsamic vinegar. Simmer 5 minutes. Stir in the walnuts. Taste for seasoning and add salt and pepper to taste.
