Description
A rich and flavorful mushroom ragu that is perfect for pasta dishes.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 4 garlic cloves, minced
- 500g mixed mushrooms (cremini, portobello, shiitake), finely chopped
- 2 tablespoons tomato paste
- 1/2 cup dry red wine (optional)
- 1 cup vegetable broth
- 1 teaspoon soy sauce or tamari
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Salt and freshly cracked black pepper to taste
- Fresh basil or parsley for garnish
- 400g tagliatelle or pasta of choice
Instructions
- Finely dice onion, carrots, celery, and garlic. Chop mushrooms small—use a food processor for finer texture if desired.
- Heat olive oil in a heavy skillet or Dutch oven over medium heat. Sauté onion, carrot, and celery for 8–10 minutes until softened and golden. Add garlic and cook another minute.
- Add mushrooms. Increase heat and cook 10–15 minutes until browned and moisture has evaporated.
- Stir in tomato paste and cook 2–3 minutes until deepened in color. Deglaze pan with red wine (if using), scraping up browned bits. Let it reduce.
- Add vegetable broth, soy sauce, thyme, and oregano. Simmer uncovered 20–25 minutes until thickened. Season with salt and pepper.
- Meanwhile, cook pasta al dente in salted water. Reserve 1/4 cup of pasta water before draining.
- Toss pasta with ragu, adding reserved water if needed to coat. Drizzle with olive oil.
- Garnish with basil or parsley. Serve hot. Add vegan parmesan or chili flakes if desired.
Notes
- For a gluten-free version, use gluten-free pasta.
- Can be made ahead and stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg