"Meatless Monday" Recipe of the Week – Mushroom Ragout with Herbed Ricotta and Pappardelle

ohiocook

Sep 12

This week's "Meatless Monday" Recipe of the Week is a Mushroom Ragout with Herbed Ricotta and Pappardelle. The recipe comes from the EatingWell Website, where they have countless Meatless Recipes! Some of the Ingredients you'll be needing are Mushrooms, Garlic, Onions, Tomato Paste, White Wine, Part-Skim Ricotta Cheese, Herbs, Spices, and Whole Wheat Pappardelle Pasta. Find this recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2022! http://www.eatingwell.com/

Mushroom Ragout with Herbed Ricotta and Pappardelle
This mushroom ragout is topped with dollops of ricotta, which cut through the acidity of the tomato-based sauce for a balanced flavor and creamy texture.

Ingredients
3 tablespoons extra-virgin olive oil
1 pound mixed mushrooms, such as maitake, shiitake, oyster and/or cremini, trimmed and halved
1 medium onion, chopped
3 cloves garlic, grated, divided
1 teaspoon chopped fresh thyme
1 tablespoon tomato paste
¾ teaspoon salt
½ teaspoon ground pepper, divided
¼ cup dry white wine
1 (15 ounce) can no-salt-added diced tomatoes
½ cup part-skim ricotta cheese
¼ cup chopped fresh herbs, such as tarragon and/or parsley, plus more for garnish
8 ounces pappardelle pasta, preferably whole-wheat

Directions
Step 1
Put a large pot of water on to boil.

Step 2
Heat oil in a large skillet over medium-high heat. Add mushrooms and cook, stirring once, until browned, about 4 minutes. Add onion, two-thirds of the garlic and thyme; cook, stirring occasionally, until the onion is translucent, about 3 minutes. Add tomato paste, salt and 1/4 teaspoon pepper and cook, stirring, for 1 minute. Stir in wine and tomatoes and bring to a simmer. Cover and cook for 5 minutes.

Step 3
Meanwhile, combine ricotta, herbs, the remaining garlic and 1/4 teaspoon pepper in a small bowl.

Step 4
Cook pasta in the boiling water according to package directions. Using tongs or a slotted spoon, transfer the pasta directly to the skillet, allowing some of the pasta-cooking water to drip into the pan. Cook, stirring, until the pasta is coated with the sauce, about 1 minute. Serve the pasta topped with the ricotta mixture and more herbs, if desired.

Nutrition Facts
Serving Size: 1 1/2 cups
Per Serving: 432 calories; fat 15g; cholesterol 40mg; sodium 503mg; carbohydrates 56g; dietary fiber 5g; protein 16g; sugars 8g; niacin equivalents 4mg; saturated fat 3g; vitamin a iu 731IU; potassium 623mg.
https://www.eatingwell.com/recipe/7896353/mushroom-ragout-with-herbed-ricotta-pappardelle/

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