YOUR SOLIN GENERATED RECIPE
Creamy Mushroom Ragu with Zucchini Noodles
A savory, vibrant mushroom ragu with a creamy twist, served over fresh zucchini noodles. This dish features a hearty mix of cremini mushrooms, tofu, and white beans simmered in a tomato garlic sauce with a splash of almond milk for creaminess. Perfect for a balanced meal that satisfies both taste and nutrition.
INGREDIENTS
2 cups cremini mushrooms
2 medium zucchinis (spiralized)
8 ounces firm tofu, crumbled
1/2 cup cannellini beans
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 tablespoon tomato paste
1/4 cup unsweetened almond milk
1 teaspoon Italian seasoning
PREPARATION
Heat olive oil in a large pan over medium heat.
Add diced onion and minced garlic, sauté until the onion becomes translucent.
Stir in the crumbled tofu and cook for 3-4 minutes until lightly browned.
Add sliced cremini mushrooms to the pan and cook until they release their moisture and start to brown.
Mix in the tomato paste and Italian seasoning, stirring to coat the vegetables and tofu evenly.
Pour in the unsweetened almond milk and add the cannellini beans. Allow the mixture to simmer for 5-7 minutes until it thickens slightly.
While the ragu simmers, prepare zucchini noodles if not done already.
Toss the zucchini noodles into the pan just before serving, or plate them and spoon the mushroom ragu on top.
Season with salt and pepper to taste and serve warm.