Slow Cooker Mushroom Ragu
Slow Cooker Mushroom Ragu is a delicious vegan & gluten free recipe with tons of flavor, perfect served on roasted spaghetti squash, polenta or pasta.
Ingredients
- 16 oz baby bella mushrooms, sliced
- 2 cups onions, diced
- 6 garlic cloves, minced
- 1 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp fresh basil, chopped
- 2 cups vegetable broth
- ½ cup red wine
- 6 oz tomato paste
- 15 oz can diced tomatoes
- 2 fresh tomatoes, chopped
- 2 sprigs fresh rosemary
Serving Options
- creamy cheesy polenta
- papparadelle pasta
- roasted spaghetti squash
- parmesan cheese, grated
Instructions
- Add the mushrooms, onion and garlic to a slow cooker.
- Sprinkle with the salt, pepper and chopped basil.
- Add the vegetable broth, red wine, tomato paste and tomatoes.
- Add the rosemary sprigs.
- Stir to combine.
- Set to low and cook for 6-8 hours or on high for 2-3 hours.
- Remove the rosemary sprigs before serving.
- Serve with polenta, pasta or spaghetti squash.
Nutrition Facts
Serving 6servingCalories 107kcal (5%)Carbohydrates 20g (7%)Protein 4g (8%)Sodium 1036mg (43%)Potassium 971mg (28%)Fiber 3g (12%)Sugar 10g (11%)Vitamin A 1080mg (22%)Vitamin C 23.4mg (28%)Calcium 68mg (7%)Iron 2.2mg (12%)
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