Veggie Ragu Recipe
Happy Mushroom Monday!
Pasta is always getting a bad rep! Rightfully so, the traditional white pasta of the past isn't the healthiest dinner option. When our body digests white pastas and bread they turn to sugar that causes sharp spikes in blood sugar and insulin levels. White pastas and breads are stripped of the fiber and many nutrients that help keep us healthy.
A better alternative is a whole wheat pasta which is a whole food. A whole food is a food or ingredient that has been processed or refined as little as possible and is free from additives or other artificial substances. Our bodies recognize this as a food which means the nutrients are processed, absorbed, and utilized. Over-processed foods aren't looked at as "food" to the body. These foods don't get utilized and are basically empty calories with little to no nutritional value. This is exactly what white pasta, bread, and rice is to our bodies.
A gluten free option is also a great choice to whole wheat pasta for those who are gluten sensitive. Many of the manufacturers are providing gluten free choices that are also a whole food.
In this Veggie Ragu Recipe, high fiber pasta is packed with low calorie and high nutritional value vegetables and a simple low sodium sauce. You'll find with this recipe you are fuller faster and longer because of the high amounts of fiber. But, just because it’s healthy doesn’t mean you have to sacrifice flavor! This simple recipe was a winner in our house, we all had seconds--even the kids!
Let's get started!
Veggie Ragu Recipe
- 8 ounces baby bella mushrooms (cleaned and chopped)
- 2 medium to large zucchini (chopped)
- 1 Tablespoon olive oil
- ¼ teaspoon sea salt (for veggies)
- 16 ounces whole wheat spaghetti pasta
- 29 ounces tomato puree
- 6 ounces tomato paste
- ½ teaspoon dried basil
- 1 teaspoon garlic powder
- 1 ¼ teaspoon onion powder
- ¼ teaspoon sea salt (for sauce)
- Heat a large skillet over medium heat. Add oil, mushrooms, zucchini, and ¼ teaspoon sea salt. Sauté for 15 minutes or until zucchini is fork tender. Set aside.
- While veggies are cooking, cook pasta according to package directions. Set aside.
- In a small saucepan, combine tomato puree, tomato paste, basil, garlic powder, onion powder, and sea salt. Heat on low until thoroughly warmed.
- Plate cooked spaghetti then a layer of sauce then top with sautéed veggies. Serve warm.
This recipe is a delicious addition to your weekly rotation! I hope you enjoy the simplicity of this dish as much as we did! Comment below and let me know what you think <3
With Health and Happiness,