Mushroom Ragù Pappardelle
Mushroom Ragù Pappardelle is a rich and hearty vegetarian pasta dish featuring tender pappardelle ribbons coated in a deeply savory mushroom ragù. This easy mushroom pasta recipe is packed with umami flavor, slow-simmered tomatoes, herbs, and garlic—perfect for a comforting meat-free dinner.
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop Simmering
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Ingredients
- Pappardelle pasta
- Mixed mushrooms (cremini, portobello, or button)
- Onion (chopped)
- Garlic (minced)
- Olive oil
- Tomato paste
- Crushed tomatoes or passata
- Vegetable broth
- Red wine (optional)
- Fresh thyme or rosemary
- Bay leaf
- Salt
- Black pepper
- Parmesan cheese (optional, for serving)
- Fresh parsley (chopped)
Instructions
- Cook pappardelle in salted boiling water until al dente. Reserve some pasta water, then drain.
- Finely chop or pulse mushrooms in a food processor to achieve a minced texture.
- Heat olive oil in a large pan and sauté onion until soft.
- Add garlic and cook briefly until fragrant.
- Add mushrooms and cook until moisture evaporates and they begin to brown.
- Stir in tomato paste and cook for 1 minute.
- Pour in red wine (if using) and let it reduce slightly.
- Add crushed tomatoes, vegetable broth, herbs, bay leaf, salt, and pepper.
- Simmer for 20–30 minutes until thick and rich.
- Remove bay leaf and adjust seasoning.
- Toss cooked pasta with the sauce, adding reserved pasta water if needed.
- Serve with parmesan and fresh parsley on top.
Notes
A mix of mushrooms adds deeper flavor and complexity.Finely chopping mushrooms creates a texture similar to traditional meat ragù.Simmer slowly to develop rich, concentrated flavors.Add lentils or plant-based mince for extra protein.Easily made vegan by omitting parmesan or using a plant-based alternative.
Find it online: https://cookibly.com/mushroom-ragu-pappardelle/
