Mushroom Rigatoni Bolognese
- 1 tbsp (15 mL) olive oil
- 1 small onion
- 4 garlic cloves
- 1 lb (450 g) cremini (baby bella) mushrooms, cut in half
- 2 cans (15 oz/411 g each) no-salt-added diced tomatoes, undrained
- ¼ cup (50 mL) red wine
- 1½ tbsp (22 mL) reduced-sodium soy sauce
- 2 tbsp (30 mL) Italian Seasoning Mix
- 2 cups (500mL) water
- 6 oz (175 g) uncooked rigatoni (about 2 cups/500 mL)
- Salt and pepper, to taste
- Chopped fresh parsley leaves
Heat the oil in the 12" (30-cm) Executive Nonstick Skillet over medium heat for 3–5 minutes, or until it’s shimmering. Cut the onion into chunks. Place them into the Manual Food Processor and process until finely chopped.
Add the onion and the garlic pressed with the Garlic Press to the skillet. Cook for 2–3 minutes, or until the onions are softened, stirring occasionally.
Working in batches, add the mushrooms to the processor and process until chopped (it’s OK to have some bigger chunks).
Add the mushrooms to the skillet, and cook for 6–8 minutes, stirring occasionally, or until most of the liquid from the mushrooms has evaporated.
Add the tomatoes and crush them with the Mix ‘N Chop. Add the wine, soy sauce, and seasoning mix. Mix well.
Add the water and pasta. Cook, covered, for 13–15 minutes, or until the pasta is al dente.
Remove the pan from the heat and let it stand for at least 5 minutes before serving. Season to taste with salt and pepper. Garnish with parsley.
- 4 servings
Nutrients per serving:
U.S. Nutrients per Serving (1½ cups/375 mL): Calories 290, Total Fat 4.5 g, Saturated Fat 0 g, Cholesterol 0 g, Sodium 540 mg, Carbohydrate 50 g, Fiber 5 g, Sugars 11 g, Protein 10 g
You don’t usually see soy sauce in Italian recipes—but it makes this meatless meal even more appealing. By combining the flavors of soy sauce, mushrooms, and tomatoes, you’ll get a rich umami flavor that occurs naturally in meaty dishes. Using umami-packed ingredients gives you the savory flavor without the meat!