YOUR SOLIN GENERATED RECIPE
Hearty Mushroom Ragu with Fresh Herbs over Zucchini Noodles
Savor a rich blend of earthy cremini mushrooms and silken tofu simmered with diced tomatoes, cannellini beans, and aromatic garlic and onions, finished with a medley of fresh basil and thyme. This vibrant and satisfying dish is served over light, spiralized zucchini noodles for a dinner that nourishes and delights.
INGREDIENTS
150g Cremini Mushrooms
200g Firm Tofu
1/2 cup Cannellini Beans
1 medium Zucchini (spiralized)
1/2 cup Crushed Tomatoes
1/2 medium Yellow Onion
2 cloves Garlic
1 tsp Olive Oil
2 tbsp Fresh Basil & Thyme (chopped)
1/2 tsp Red Pepper Flakes
Salt & Pepper to taste
PREPARATION
Heat olive oil in a medium skillet over medium heat. Add the chopped half onion and minced garlic; sauté until fragrant and lightly softened.
Add sliced cremini mushrooms to the skillet and cook until they begin to release their moisture and start to brown.
Crumble the firm tofu into the pan and stir, allowing it to sear and incorporate with the mushrooms.
Mix in the crushed tomatoes and cannellini beans. Add red pepper flakes, salt, and pepper. Allow the mixture to simmer over low-medium heat for about 8-10 minutes so the flavors meld.
Stir in the fresh chopped basil and thyme just before finishing the ragu.
Meanwhile, prepare the zucchini noodles by either spiralizing a medium zucchini or using pre-spiralized noodles. Lightly toss the noodles with a pinch of salt.
Plate the zucchini noodles as a base and spoon the hot mushroom tofu ragu over them.
Serve warm and enjoy this hearty, flavorful dish that perfectly balances texture with a satisfying nutritional profile.