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Spaghetti with mushroom ragout

80 minutes6 people350 calories
1/52/53/54/55/5 (47 votes)
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By Ascen Jimenez

Today we are going to enjoy autumn to the fullest preparing this original plate of pasta with mushroom ragout.

We will make the tomato sauce with past but, if you can't find it, you can also use crushed tomato (the one that comes in a can) and dispense with the 100 g of water that appear in the recipe.

The rest are vegetables -tomato, carrot, celery ... - and a little white wine that you know greatly enhances the flavor of this type of sauces.

It is therefore an ideal dish for vegetarians, vegan (if we choose an egg-free pasta) and, of course, for all mushroom lovers.

Spaghetti with mushroom ragout

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An autumn recipe with mushrooms as the protagonists. Full of flavor and perfect for vegetarians.

  • Ascen Jimenez
  • Kitchen: Italian company
  • Calories: 350
  • Rations: 6
  • Cooking time:
  • Total time:

Ingredients

  • 50 g carrot
  • 50 g onion
  • 50 g of celery
  • 1 garlic clove
  • A few sprigs of fresh parsley (we will use the leaves)
  • 60 g of extra virgin olive oil
  • 300 g of arrows
  • 50 g of white wine
  • Ground black pepper
  • 600 g of passata (can be substituted for tomato pulp or crushed tomato)
  • 100 g of water
  • 1 teaspoon of salt
  • 1 pinch of sugar
  • Grated Parmesan (optional)
  • 500 g spaghetti

Preparation

  1. We put the carrot, onion, celery, garlic and parsley in the glass. We sting 10 seconds, speed 5. We lower with the spatula what has remained on the walls of the glass.

  2. We add the extra virgin olive oil. Sauté programming 5 minutes, 120º, speed 1.

  3. Add the mushrooms in large pieces (or whole, if they are small mushrooms) and program 5 minutes, 100º, left turn, spoon speed. In this case we do not put in a cup.

  4. We add the wine and pepper. We program 3 minutes, varoma temperature, counterclockwise, spoon speed (again without beaker).

  5. We put the basket on a large bowl and put what is in the glass in the basket. Thus, we reserve the mushrooms and the liquid in two separate containers.

  6. Without having to wash the glass, we put the tomato, the water, the salt, the sugar and the cooking liquid that we have reserved in it. Now we put the mushrooms in the bowl where we had the liquid because we need the empty basket. We place the basket, already empty, on the lid of the glass and program 30 minutes, 100º, speed 1.

  7. At the end of the programmed time, add the mushrooms to the tomato sauce and program 10 minutes, 100º, left turn, spoon speed, again with the basket on the lid of the glass instead of the tumbler.

  8. We take advantage of those minutes of cooking to put water in a large saucepan and cook our spaghetti following the manufacturer's instructions.

  9. When the pasta is ready, we drain it slightly and mix it in a large bowl with our tomato sauce and mushrooms.

  10. We serve immediately, if we want, with grated Parmesan.

More information - Carrot and walnut cake

Source: Vorwerk


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