YOUR SOLIN GENERATED RECIPE
Hearty Mushroom Ragu with Zucchini Noodles and Fresh Basil
Savor a robust and comforting mushroom ragu that melds earthy mushrooms with a medley of lentils and cannellini beans. Tossed with light, spiralized zucchini noodles and finished with freshly torn basil, this dish offers a vibrant, harmonious blend of textures and flavors that is both satisfying and nourishing.
INGREDIENTS
8 oz Mushrooms (white, raw)
2 medium Zucchinis (spiralized)
1/2 cup Cooked Lentils
1/2 cup Cannellini Beans
5 oz Firm Tofu
1 tbsp Olive Oil
1/2 medium Onion, chopped
1 Garlic clove, minced
1/4 cup Tomato Paste
1/2 cup Diced Tomatoes
1 handful Fresh Basil
Salt and Pepper to taste
PREPARATION
Heat the olive oil in a large skillet over medium heat.
Add the chopped half onion and minced garlic; sauté until fragrant and translucent.
Stir in sliced mushrooms and cook for about 5-7 minutes until they release their moisture and begin to brown.
Add the tomato paste and diced tomatoes, stirring well to combine with the mushrooms and aromatics.
Fold in the cooked lentils and cannellini beans, letting the mixture simmer for 3-4 minutes to meld flavors.
Gently cube the firm tofu and add to the skillet, stirring carefully to incorporate without breaking up the tofu.
Season the ragu with salt and pepper to taste. Allow the flavors to simmer for another 2 minutes.
Meanwhile, prepare zucchini noodles by spiralizing the zucchinis.
Plate a bed of zucchini noodles and top with the warm mushroom ragu.
Finish with a generous sprinkle of fresh basil before serving.