Pasta Shells With Wild Mushroom Meat Ragu – House Beautif

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Servings: 4 Difficulty: Intermediate
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A rich, earthy ragu made with rehydrated porcini and fresh tomatoes, perfect for hearty pasta shells.
Pasta Shells With Wild Mushroom Meat Ragu - House Beautif recipe image
Pasta Shells With Wild Mushroom Meat Ragu - House Beautif recipe image
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Pasta Shells With Wild Mushroom Meat Ragu – House Beautif

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 124.7

Description

This comforting pasta dish transforms humble shells into a luxurious meal with a deep, savory wild mushroom ragu. The key is rehydrating dried porcini mushrooms, which impart an intense umami flavor that mimics the richness of meat, making this a satisfying vegetarian option. The sauce is built on a base of softened carrots, garlic, and sweet butter, simmered with ripe fresh tomatoes until thick and velvety. The earthy notes of the mushrooms pair beautifully with the sweetness of the carrots and the acidity of the tomatoes. It is an ideal dish for cozy weeknight dinners or when you crave a hearty, home-style Italian comfort food experience without the long cook time of traditional meat ragus.

Ingredients

Directions

  1. Place dried porcini mushrooms in a bowl and cover with 1 cup of hot water. Let soak for 15-20 minutes until softened.
  2. Drain the mushrooms, reserving the soaking liquid. Finely chop the rehydrated mushrooms.
  3. Bring a large pot of salted water to a boil. Cook pasta shells according to package directions until al dente. Drain, reserving 1 cup of pasta water.
  4. While pasta cooks, heat olive oil and butter in a large skillet over medium heat.
  5. Add chopped carrots to the skillet and saut for 5-7 minutes until softened and slightly golden.
  6. Add the chopped porcini mushrooms and cook for another 3-4 minutes, stirring occasionally.
  7. Stir in the chopped tomatoes (fresh or canned). Season with salt and pepper.
  8. Pour in about 1/4 cup of the reserved mushroom soaking liquid (avoiding any gritty sediment at the bottom).
  9. Reduce heat to low and simmer the sauce for 15-20 minutes, stirring occasionally, until it thickens and the tomatoes break down.
  10. Add the drained pasta shells to the skillet with the sauce. Toss gently to coat, adding reserved pasta water a splash at a time if the sauce is too thick.
  11. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 124.7kcal
% Daily Value *
Total Fat 10.8g17%
Saturated Fat 3.0g15%
Cholesterol 8.1mg3%
Sodium 61.1mg3%
Total Carbohydrate 6.7g3%
Dietary Fiber 1.9g8%
Sugars 3.4g
Protein 2.0g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pasta, shells, wild, mushroom, ragu, vegetarian, porcini, italian, sauce, carrots, tomatoes, butter, olive, oil, dinner, comfort, food, savory, umami, hearty
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