Pasta with Mushroom-Thyme Ragu
Bring a large pot of salted water to a boil.Advertisement
Heat oil in a large skillet over medium-low heat. Add onion and cook, stirring occasionally, until softened, 4 to 5 minutes. Add mushrooms, garlic and thyme. Cover and cook, stirring occasionally, until mushrooms are browned and release their juices, 7 to 8 minutes.
Uncover, add wine and cook until reduced to a glaze, 4 to 5 minutes. Add tomatoes and their juices. Adjust heat to maintain a gentle simmer and cook until thickened, 10 to 15 minutes more. Season with salt and pepper.
Meanwhile, cook pasta until al dente, 10 to 12 minutes. Drain and toss with mushroom sauce. Serve immediately, passing the Parmesan.
4 starch, 2 vegetables, 1 fat