Ingredients

The following ingredients have 4 Servings
  • 1 large onion (diced)
  • 4 cloves garlic (peeled & diced)
  • 1 large carrot (diced)
  • 8-12 oz mushrooms* (diced)
  • 28 oz can diced tomatoes
  • 6 oz can tomato paste
  • 2 tsp Italian seasoning
  • 2 cups broth**
  • 1 cup red wine
  • 1 bay leaf
  • 1 sprig fresh rosemary
  • 1 spring fresh thyme
  • 2 tbsp corn starch
  • 2 tbsp vegan butter
  • salt & pepper (to taste)
  • 16 oz dry pasta (GF if needed)
  • 8 oz vegan ricotta
  • vegan parmesan, fresh basil (for topping)

Instruction

  • Add onion, garlic, carrot, mushrooms, diced tomatoes, tomato paste, Italian seasoning, broth and red wine to a slow cooker. Stir to combine. Place bay leaf, rosemary and thyme on top and close the lid. Cook on high for 4 hours (or on low for 8 hours).
  • Combine corn starch and 1/4 cup of water in a small bowl. Whisk together. 
  • Open slow cooker and remove bay leaf, rosemary and thyme with a fork. Add corn starch slurry, replace lid and cook on high for an additional 30 minutes. 
  • Remove lid and using an immersion blender***, blend sauce until desired consistency is reached. Add vegan butter and stir until it is melted. Taste sauce and add salt & pepper as needed. 
  • When ready to eat, bring a large pot of water to a boil. Salt the water and add pasta. Cook according to package instructions. Drain and set aside. 
  • To each plate add pasta, mushroom ragu, 2 tablespoons of vegan ricotta (or more to taste), vegan parmesan and fresh basil. Serve and enjoy!