Vegan Charred Vegetable Ragu

Charred vegetables blended with red wine, broth and spices to create a healthy, comforting pasta sauce.

Course: Main Course
Calories370 kcal

  • 1 Pound (16oz.) Mushrooms, I used cremini
  • 1 Pound (16oz.) Grape tomatoes
  • 1/2 Pound (8oz.) Carrots, chopped
  • 1/2 a Sweet onion, chopped
  • 12 Cloves Garlic
  • 3 Tablespoons Olive oil, divided
  • 1/3 Cup Red wine, vegan (I used Merlot)*
  • 1/3 Cup Vegetable broth
  • 3 Tablespoons Tomato paste
  • 1 teaspoon Dried basil
  • 1 teaspoon Dried oregano
  • Salt and Pepper to taste
  • 16 Ounces Pasta, gluten-free or regular
  • Vegan Parmesan(optional)
  1. Turn the oven on to broil on low.
  2. Then put the mushrooms, grape tomatoes, carrots, onions, and garlic on a large sheet pan. Then drizzle with 2 tablespoons of olive oil and sprinkle with a few pinches of salt and pepper, toss to coat. Spread the veggies out evenly and put in the oven under the broiler.
  3. Broil the veggies for about 10 minutes, toss, spread back out and continue to broil until the veggies have a nice char on them. About 5-10 more minutes.
  4. In the meantime, cook your pasta according to package directions.
  5. Once the veggies are done, heat the remaining 1 tablespoon of olive oil in a large pot on medium high. Then add the charred veggies to the pot. Toss to combine.
  6. Then add the red wine, vegetable broth, tomato paste, basil, oregano and a pinch of salt and pepper. Stir to combine and simmer everything together for 2-3 minutes.
  7. Now, using an immersion blender, blend the everything until there aren't any huge chunks of veggies left, but the sauce is still chunky. If you don't have an immersion blender, add everything to a food processor and pulse to create a chunky texture. Then add back to the pot.
  8. Stir everything together, simmer for another 1-2 minutes, taste and adjust seasonings.
  9. Toss the sauce with the pasta, serve topped with vegan Parmesan if desired.

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