Mushroom Ragu Pasta
Savory mushroom ragu pasta with rosemary and balsamic vinegar, perfect for 4-6 servings. Shop ingredients now!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.takerootorganics.com.
Cooking tools:
- Skillet
- Stove
- Pot
- Colander
- Measuring cup
- Measuring spoon
- Can opener
- Chef's knife
- Cutting board
- Wooden spoon
- Grater
- Serving bowl
- Tongs
Ingredients
- 1 lb. uncooked orecchiette pasta, cooked
- 2 Tbsp. olive oil
- 1 cup diced onion
- 8 oz. white button mushrooms, quartered
- 8 oz. cremini mushrooms, quartered
- 1/3 cup Take Root Organics™® Tomato Paste
- 2 tsp. minced garlic
- 3/4 tsp. finely crushed dried rosemary
- 1 can (28 oz.) Take Root Organics™ Crushed Tomatoes
- 1 Tbsp. balsamic vinegar
- 2 Tbsp. chopped fresh Italian parsley leaves
- Salt
- freshly ground black pepper
- Shaved or grated Parmesan cheese, for serving (optional)
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