Mushroom Ragu with Pappardelle
Hearty wild mushroom ragu over wide pappardelle noodles with fresh herbs. This vegetarian ragu is so deeply savory and satisfying you genuinely won’t miss the meat. The mix of wild mushrooms gives it this incredible depth of flavor that feels so luxurious.
Why You’ll Love This Recipe
- Ready in about 45 min from start to finish
- Completely vegetarian but incredibly hearty and satisfying
- That wild mushroom depth of flavor is absolutely stunning
- Perfect for Meatless Monday or impressing dinner guests
Ingredients
- mixed mushrooms
- pappardelle
- garlic
- tomato paste
- red wine
- thyme
- parmesan
How to Make It
Start by prepping all your ingredients before you begin cooking. The key to a great mushroom ragu is cooking the mushrooms in batches so they brown instead of steam. Don’t overcrowd the pan — give them space and they’ll develop incredible flavor.
Follow the recipe card below for the full step-by-step instructions. I’ve broken it all down so it’s super easy to follow.
Mushroom Ragu with Pappardelle
A rich, savory mushroom ragu tossed with wide pappardelle. A hearty vegetarian pasta.
Ingredients
Method
- Brown the mushrooms in olive oil until deeply golden, then add the onion and garlic.
- Stir in the tomato paste and cook 1 minute.
- Deglaze with the red wine, then add the crushed tomatoes and thyme. Simmer 20 minutes.
- Cook the pappardelle and toss it with the ragu, adding pasta water to loosen.
- Serve with plenty of Parmesan.
Notes
Do not crowd the mushrooms so they brown instead of steam. The ragu tastes even better the next day.
Mushroom Ragu with Pappardelle
A rich, savory mushroom ragu tossed with wide pappardelle. A hearty vegetarian pasta.
Ingredients
Method
- Brown the mushrooms in olive oil until deeply golden, then add the onion and garlic.
- Stir in the tomato paste and cook 1 minute.
- Deglaze with the red wine, then add the crushed tomatoes and thyme. Simmer 20 minutes.
- Cook the pappardelle and toss it with the ragu, adding pasta water to loosen.
- Serve with plenty of Parmesan.
Notes
Do not crowd the mushrooms so they brown instead of steam. The ragu tastes even better the next day.
