My inspiration for this is a tomato ragout recipe from the March 2012 issue of Vegetarian Times. My version doesn’t have fennel and instead has mushrooms and leek. I also intensified the sun-dried tomato flavor by using sun-dried tomato paste instead of regular tomato paste. This has great flavor and is very filling. Next time I’ll make the same amount of ragout but pair it with 6 oz of pasta instead.
This serves 4 at 408 calories each.
- 1/4 cup sun-dried tomatoes, chopped
- 2 T sun-dried tomato paste
- 1 T olive oil
- 2 medium carrots, diced
- small yellow onion, chopped
- 3 cloves garlic, minced
- leek (white & light green part only), roughly chopped
- 1 cup frozen sliced mushrooms – mine was a mixed bag
- 14 oz can of diced tomatoes
- 1/2 of 15 oz can cannellini beans, rinsed and drained
- 1/4 t sea salt
- 8 oz small pasta – I used whole wheat Piccolini
Add chopped sun-dried tomatoes to 1/2 cup bowling water. Let sit 15-20 minutes.
After 15-20 minutes, add the sun-dried tomato paste. Set aside.
In a medium sauce pan, heat olive oil on medium heat. Add leek, carrot, and onion. Cook 7-10 minutes, until carrots are tender.
Stir in garlic, cooking about 30 more seconds.
Add diced tomatoes, cannellini beans, mushrooms, and sun-dried tomato mixture.
Bring to a boil. Reduce heat to a simmer, cover, and cook 20 minutes.
While the ragout simmers, cook pasta according to directions. The pasta should be done about the same time the ragout is done.
Once ragout is done, stir in 1/4 t sea salt (or salt to your taste).
Serve ragout over the pasta and enjoy.