Squid Ink Fettuccine with Charred Vegetable Ragu
Unique spin on string pasta. Try it out! SKU # 01116
Ingredients
- 1 Lb. Squid Ink Fettuccine Nests 01116
- 2 Portobello mushrooms quartered
- 1 Yellow Onion peeled, quartered
- 2 Celery stalks cut in thirds
- 1 Carrot peeled and cut in thirds
- 8 oz Cremini mushrooms quartered
- ¼ Cup tomato paste
- 2 TSP Dried oregano
- ½ Cup Red Wine
- ¼ Cup Romano Cheese
- 4 TBSP Olive Oil
- Fresh Basil
- Salt & Pepper
Instructions
- Prepare ingredients. Turn on oven broiler to high heat.
- On a baking sheet evenly layer the portobellos, onion, celery, and carrots. Lightly toss with 2 TBSP olive oil, season with salt and pepper.
- Place baking sheet in oven and broil until vegetables are charred and start to become tender. Keep an eye on vegetables to not overcook. About 10-20 minutes total.
- Once cooked and cooled, place vegetables in a food processor and pulse until just about smooth. Set it aside.
- Heat a large sauté pan on medium high heat. Add 2 TBSP oil. Cook the cremini mushrooms until golden and tender.
- Add the tomato paste and the oregano. Stir for about a minute, then add the red wine. Cook for another minute or so, mixing and blending the tomato and wine.
- Add the vegetable puree and combine.
- Bring a large sauce pot to boil. Add Squid Ink Fettuccine to the pot and cook per instructions, about 1 minute. Remove from heat and reserve 1 Cup of pasta water.
- Add as much pasta water to the vegetable sauce and thin until desired consistency. Fold in the pasta
- To plate, scoop desired amount onto plate, top with Romano cheese and basil.
Notes
- This makes a great side item for a meat or seafood dish.
- Try other vegetables that are in season.
- Add a splash of cream at the end to make it a creamier texture.
- A great vegetarian option.
Tried this recipe?Let us know how it was!