Roasted vegetable ragu

Roasted vegetable ragu is a hearty, satisfying sauce made from charred vegetables, tomato paste, spices and red wine. It’s cozy and comforting, and tastes amazing served over soft pasta noodles. A new delicious staple!

This vegetable ragu is filled with carrots, mushrooms, celery, onions and garlic – made with a touch of tomato paste, red wine and parmesan, the depth of flavor is incredible and it coats noodles beautifully. It’s also super filling!

Ingredients:

• 4 large portobello mushrooms, quartered
• 12 whole garlic cloves
• 2 large carrots, peeled and cut into third
• 1 sweet onion, chopped into quarters
• 1 celery stalk, cut into thirds
• 4 tablespoons olive oil
• kosher salt and pepper
• 8 ounces sliced cremini mushrooms, chopped
• ½ cup tomato paste
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon crushed red pepper flakes
• ½ cup dry red wine
• ½ cup grated parmesan cheese
• 1 ½ cups reserved pasta water
• 8 to 16 ounces cooked pappardelle pasta, for serving