Whole Wheat Pappardelle With Vegetable Ragout

Roasted crimini mushrooms and roasted garlic create a meaty flavor for this vegetable ragout. The meaty flavor is complemented by the sweet flavors of other roasted vegetables and fresh herbs. To make the sauce thick, I added the roasted vegetables to a reduced vegetable stock. Puréeing the ingredients was exciting. This sauce rivals every bolognese sauce or meat ragù. The sauce is simple to make since there is no reason to simmer the sauce. To mix the sauce with the pappardelle, add pasta water. Nobody will notice that there is no meat in this ragout!

  • Ingredients
    • 1 1/2 lb fresh pappardelle
    • 3 lb fresh plum tomatoes
    • 1/2 lb fresh crimini mushrooms
    • 2 small red onions
    • 1 large carrot
    • 1 large celery stalk
    • 1 head garlic
    • 1/4 oz/7 grams basil (pronunciation 1, pronunciation 2)
    • 1/4 oz/7 grams oregano
    • 1/4 oz/7 grams thyme
    • 1/4 cup olive oil
    • 1/2 tablespoon salt
    • 1/2 teaspoon black pepper
    • 1/2 tablespoon sugar
    • 4 cups vegetable stock or liquid from roasted vegetables
  • Instructions
    • If necessary, move the rack of the oven to the position closest to the broiler
    • Preheat the broiler
    • Prepare the herbs and vegetables
    • Toss the herbs and vegetables in a mixing bowl with the oil, salt, pepper and sugar
    • Put the vegetables on a baking sheet
    • Broil the vegetables for about 32 minutes*
    • Turn the vegetables about every 8 minutes, or when some of the edges of the vegetables are charred
    • Plan to use any juices in the baking sheet to make a sauce
    • Put 4 cups of juices and vegetable stock in the saucepan
    • Reduce the stock in half
    • Put the vegetables in the saucepan
    • Use an immersion blender to puree the ingredients to make a sauce

* The vegetables may release a lot of juices, but the broiler will continue to roast the vegetables.

Download The Recipe:

Vegetable Ragout

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3 thoughts on “Whole Wheat Pappardelle With Vegetable Ragout

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