Here’s a quick, colorful and filling veggie dinner. It’s made with walnuts that are toasted in the skillet before the other ingredients are added giving a little crunch while the mushrooms add an earthy flavor and meaty texture.

I used cremini mushrooms. They’re very similar to portobello mushrooms, but in a different stage of maturity.

Any type of mushroom can be used.

Any type of pasta can be used.

TAG GOES HERE

Walnut and Mushroom Ragout

INGREDIENTS

1/2 cup broken walnuts

2 teaspoons olive oil

1 cup sliced onion

2 teaspoons minced garlic

2 teaspoons dried oregano

3 cups sliced cremini or portobello mushrooms

1 cup canned reduced-sodium crushed tomatoes

1 cup canned reduced-sodium diced tomatoes and juice

1 tablespoon balsamic vinegar

Salt and freshly ground black pepper

1/4 pound spaghetti

1/2 cup grated Parmesan cheese

2 tablespoons fresh parsley, optional garnish

DIRECTIONS

Place a large saucepan 3/4 filled with water on to boil. Place a large skillet over medium heat. Add the walnuts and saute 2 to 3 minutes until they start to brown. Remove to a plate and set aside. Add the olive oil to the skillet and stir in the onion, garlic and dried oregano. Saute 3 to 4 minutes.

Stir in the mushrooms and continue to cook until the mushrooms soften, about 5 minutes. Add the crushed tomatoes, diced tomatoes with their juice and balsamic vinegar. Simmer 5 minutes. Stir in the walnuts. Taste for seasoning and add salt and pepper to taste.

While the sauce cooks add the spaghetti to the boiling water. Boil 8 minutes or according to package instructions. Drain and divide between 2 dinner plates. Spoon the ragout sauce over the spaghetti and sprinkle Parmesan cheese and parsley on top. Yield 2 servings.

Recipe by Linda Gassenheimer/Tribune News Service