Mushroom, Tomato & Basil Ragout with Risoni

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Mushroom, Tomato & Basil Ragout with Risoni

Source: www.bbqmushrooms.com

 

 

8 teaspoons olive oil

1 leek, trimmed, halved lengthways, washed & finely sliced

2 garlic cloves, crushed

500 g (17 1/2 oz) button mushrooms, halved

800 g (28 oz) can tomatoes, chopped

1 cup water

2/3 cup dried GF risoni pasta (see Note)

1/2 cup fresh basil leaves

salt and ground black pepper, to taste

grated vegan parmesan cheese, to serve

sliced GF crusty bread, to serve

 

 

1. Heat the oil in a large frying pan over medium heat. Add the leek

and garlic and cook, stirring constantly, for 3 to 4 minutes or until

the leek is soft.

 

2. Add the mushrooms and cook, stirring frequently, for 2 to 3 minutes

or until the mushrooms are just tender.

 

3. Stir in the tomatoes, water and risoni. Reduce the heat to

medium-low and simmer, stirring occasionally, for 12 to 15 minutes or

until the risoni is tender.

 

4. Remove from heat and stir in the basil. Season with salt and

pepper. Serve with sliced GF crusty bread.

 

 

 

NOTE: Risoni is a rice-shaped pasta. Orgran have introduced a GF

risoni to their range, but if you can't find any I'm sure any GF pasta

would be fine.

 

 

 

Serves 4.