Roasted Veggie Ragu

Roasted Veggie Ragu

A ragu is thicker than a pasta sauce, and roasting these veggies brings out their flavor. This veggie ragu is a hearty dish and makes for a warm meal on these cold winter days.

8 ounces of whole baby Bella mushrooms
1 whole head of garlic
1 yellow onion, peeled and quartered
2 celery stalks, cut into thirds

1 cup of small ready to eat carrots
6 tablespoons of Italian Extra Virgin Olive Oil (EVOO divided)
2 teaspoons of Italian Seasoning
8 ounces of sliced mushrooms (chopped into tiny bits)
6 ounces of canned tomato paste
2 teaspoons of dried oregano
1/2 cup of dry red wine
1 teaspoon of kosher salt
1/2 teaspoon of pepper
12 ounces of uncooked spinach tagliatelle pasta (or any tagliatelle that does not contain egg)
2 ounces of Follow Your Heart Shredded Parmesan cheese and extra for serving

Preheat oven to 400 degrees

In a large freezer bag, place whole mushrooms, head of garlic, yellow onion, celery, carrots, with ONE tablespoon of Italian (EVOO) and Italian seasoning. Seal bag and then mix ingredients thoroughly by shaking and turning over about six times. Then line a baking sheet with foil and spread vegetables out in a single layer. Roast vegetables for 20 minutes, then flip vegetables and roast another 20 minutes.

Let the vegetables cool for five minutes, and then squeeze the roasted garlic out, while discarding the skins. Place all roasted vegetables in a food processor and pulse about four times or until finely chopped.

Then in a large cooking pan on medium heat, place THREE tablespoons of Italian (EVOO). Add eight ounces of the sliced mushrooms chopped. Cook while stirring for ten minutes until mushrooms are brown. Then add tomato paste and oregano. Stir for a minute to combine with mushrooms. Then carefully add 1/2 cup of red wine, stirring until slightly thickened about another minute. Stir in roasted vegetables and add salt and pepper. Then remove from heat.

Spinach Tagliatelle Pasta

Add 16 cups of water to a large pot, and bring to a boil. Then add one teaspoon of salt and the tagliatelle pasta. After nine minutes, pasta should be al dente (cooked to be firm to the bite).
Remove 1 1/2 cups of the pasta water and reserve. Then drain pasta in a colander.

Return ragu mixture to stove and turn the heat on medium. Then place drained pasta in the ragu sauce, cheese, and remaining TWO tablespoons of Italian EVOO. Stir in pasta water, about 1/2 cup at a time. Cook while stirring to combine for three minutes.

Roasted Veggie Ragu

Serve in bowls with shredded GoVeggie Parmesan.

Sending you love and light.

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