Rigatoni with Mushroom Ragu, Fresh Mozzarella, and Truffle

Vegetarian
Very Healthy
Health score
68%
Rigatoni with Mushroom Ragu, Fresh Mozzarella, and Truffle
30 min.
2
1431kcal

Suggestions


Indulge in a delightful culinary experience with our Rigatoni with Mushroom Ragu, Fresh Mozzarella, and Truffle. This vegetarian dish is not only a feast for the senses but also a healthy option that scores a remarkable 68 on the health scale. Perfect for a satisfying lunch or a comforting main course, this recipe brings together the earthy flavors of porcini and Portobello mushrooms, creating a rich and savory ragu that will leave you craving more.

In just 30 minutes, you can whip up this delectable meal that serves two, making it ideal for a cozy dinner or a special occasion. The combination of fresh mozzarella adds a creamy texture that beautifully complements the robust mushroom sauce, while a drizzle of truffle oil elevates the dish to gourmet status. With a caloric content of 1431 kcal, this dish is packed with nutrients, making it a guilt-free indulgence.

Whether you're a seasoned cook or a kitchen novice, this recipe is straightforward and rewarding. The vibrant colors and enticing aromas will fill your kitchen, inviting everyone to gather around the table. So, roll up your sleeves and get ready to impress your family or guests with this exquisite Rigatoni dish that celebrates the best of vegetarian cooking!

Ingredients

  • cup carrots roughly chopped
  • ounce the following: parmesan rind) dried
  • ounce mozzarella fresh
  • medium cloves garlic smashed
  • servings pepper black freshly ground
  • 2.5 tablespoons olive oil divided
  • 0.5 pound portabello mushrooms roughly chopped
  • pound rigatoni dry
  • cups tomato basil sauce 
  • cup onion yellow roughly chopped

Equipment

  • food processor
  • bowl
  • frying pan
  • pot
  • measuring cup

Directions

  1. Bring a large pot of salted water to a boil.
  2. Place dried porcini in a 1-cup liquid measuring cup and add 1 cup of hot water. Set aside to rehydrate.
  3. Place portobello in bowl of food processor and pulse until no pieces larger than 1/2 inch remain, about 8 to 10 short pulses.
  4. Drain porcini, reserving the mushrooms and the soaking liquid separately. Roughly chop the rehydrated porcini.
  5. Heat 1 1/2 tablespoons olive in a large nonstick skillet over high heat until shimmering.
  6. Add portobellos and porcini and cook, stirring frequently, until all of their liquid has evaporated and they start to sizzle, about 8 minutes. Season to taste with salt and pepper, then transfer to a bowl.
  7. Meanwhile, place carrot, onion, and garlic in bowl of food processor and pulse until no pieces larger than 1/2 inch remain, about 8 to 10 short pulses. Wipe out now-empty skillet and heat remaining tablespoon oil over medium heat until shimmering.
  8. Add carrot/onion mixture, season with salt and pepper, and cook, stirring often, until completely soft, about 5 minutes.
  9. Return the mushrooms to the skillet and add the tomato sauce along with the porcini soaking liquid. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes, making sure that the sauce doesn't completely dry out (
  10. Add water as necessary while simmering). Meanwhile, cook the pasta according to package directions.
  11. Drain the pasta, reserving 1 cup of pasta water.
  12. Add the pasta to the sauce, and toss to coat, adding reserved pasta water as necessary to adjust consistency. Season to taste with salt and pepper.
  13. Serve immediately, topping each portion with torn mozzarella and a drizzle of truffle oil

Nutrition Facts

Calories1431kcal
Protein14.74%
Fat25.48%
Carbs59.78%

Properties

Glycemic Index
102.42
Glycemic Load
72.61
Inflammation Score
-10
Nutrition Score
49.513912781425%

Flavonoids

Apigenin
0.02mg
Luteolin
0.11mg
Isorhamnetin
4.01mg
Kaempferol
0.69mg
Myricetin
0.12mg
Quercetin
16.45mg

Nutrients percent of daily need

Calories:1430.84kcal
71.54%
Fat:40.56g
62.4%
Saturated Fat:13.01g
81.28%
Carbohydrates:214.13g
71.38%
Net Carbohydrates:196.5g
71.45%
Sugar:25.4g
28.23%
Cholesterol:55.99mg
18.66%
Sodium:988.53mg
42.98%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:52.81g
105.62%
Selenium:184.12µg
263.03%
Vitamin A:11923.5IU
238.47%
Manganese:2.63mg
131.43%
Copper:1.79mg
89.72%
Phosphorus:896.32mg
89.63%
Fiber:17.63g
70.53%
Vitamin B3:11.78mg
58.89%
Vitamin B5:5.77mg
57.73%
Potassium:1930.98mg
55.17%
Calcium:498.78mg
49.88%
Zinc:7.3mg
48.65%
Vitamin B6:0.89mg
44.67%
Vitamin B2:0.73mg
42.82%
Magnesium:170.06mg
42.52%
Folate:128.15µg
32.04%
Iron:5.12mg
28.47%
Vitamin B1:0.42mg
28.2%
Vitamin B12:1.67µg
27.88%
Vitamin E:3.37mg
22.47%
Vitamin C:17.6mg
21.33%
Vitamin K:21.4µg
20.38%
Vitamin D:1.18µg
7.84%