- 1 tablespoon avocado oil
- 1 yellow onion peeled and diced
- 1 pound king trumpet mushrooms shredded with a fork
- 2 tablespoons butter
- 1 teaspoon dry thyme
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon white pepper
- ½ teaspoon crushed red pepper more or less to taste
- 2 cups water or vegetable stock
- 28 ounce can whole peeled-tomatoes strained
- 16 ounces tagliatelle ½ cup pasta water reserved
- Salt and pepper to taste
- Extra virgin olive oil optional for garnish
- Minced parsley optional for garnish
Saffron whipped ricotta
- .2 ounces saffron thread
- 3 tablespoons warm water
- 12 ounces ricotta
- 1 small lemon juiced and zested
- Salt to taste
Start the ragu:
Heat the avocado oil in a wide pot over medium-high heat. Add the onion and cook, stirring often, for 8 minutes.
Melt the butter into the onion and add the shredded mushrooms–in batches if necessary–and cook for 8 to 10 minutes per batch. Season liberally with salt and pepper.
Bloom the spices:
Add the thyme, smoked paprika, garlic powder, white pepper, and crushed red pepper to the mushrooms and toss to coat. Cook for 1 minute.
Simmer the ragu:
Pour in the stock or water and bring to a boil. Add the strained whole-peeled tomatoes and reduce heat. Simmer, uncovered, for 30 to 40 minutes until reduced and thickened. Mash the tomatoes as they cook to break them up. Taste and season to your preferences.
Whip the ricotta:
In a bowl, combine the ricotta, lemon juice, lemon zest, and a sprinkle of salt. Blend with a hand mixer until creamy.
Calories: 669kcal | Carbohydrates: 84g | Protein: 26g | Fat: 25g | Sodium: 146mg | Fiber: 4g | Sugar: 2g | Vitamin C: 1mg