The Atlanta Journal-Constitution
SPAGHETTI WITH MUSHROOM RAGU
For a vegan option, simply omit the Parmesan cheese and rind. 1 pound dry spaghetti Kosher salt
8 ounces button or cremini
mushrooms, quartered
4 ounces (1 heaping cup) raw
walnuts
1/4 cup extra-virgin olive oil 1 (24-ounce) jar marinara sauce,
such as Rao’s
1/4 cup freshly grated Parmesan
cheese, plus 1 to 2 inches of rind Chopped fresh parsley, for serving
(optional)
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just al dente, about 9 minutes. Drain, reserving 1/2 cup of the pasta cooking water.
While the water is heating and the pasta is cooking, combine the mushrooms and walnuts in a food processor. Pulse until the mixture is finely chopped and looks like ground meat, 8 to 10 1-second pulses.
Heat the olive oil in a large Dutch oven or large, deep skillet over medium-high heat. When the oil is shimmering, add the mushrooms and walnuts and cook, stirring frequently, until the mixture looks dry and has formed a dark brown fond on the bottom of the pan, 8 to 10 minutes. Season with salt.
Add the marinara sauce and the Parmesan rind. Bring to a simmer, scraping up the browned bits off the bottom of the pan, reduce the heat to low and cook until flavorful, 5 to 7 minutes. Remove and discard the Parmesan rind.
Add the drained pasta and stir well to coat. Stir in some of the reserved
pasta water, 1 tablespoon at a time, if the sauce is too thick to easily coat the pasta. Serve topped with the Parmesan and parsley, if desired.
Serves 4 to 6.
Per serving, based on 4: 906 calories (percent of calories from fat, 46), 27 grams protein, 104 grams carbohydrates, 13 grams total sugars, 18 grams fiber, 46 grams total fat (4 grams saturated), no cholesterol, 1,115 milligrams sodium.