Walnut and Mushroom Ragout.

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.

COUNTDOWN

Place water for pasta on to boil.

Assemble ingredients.

Start the ragout.

While the ragout cooks, boil the pasta. 

Walnut and Mushroom Ragout

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.

While the sauce cooks add the spaghetti to the boiling water. Boil 8 minutes or according to package instructions. Drain and divide between 2 dinner plates. Spoon the ragout sauce over the spaghetti and sprinkle Parmesan cheese and parsley on top.

Tribune News Service