Description
A rich and savory mushroom ragu made with a blend of white and brown mushrooms, sautéed vegetables, tomato paste, and aromatic herbs, served over fettuccine pasta and topped with fresh basil and optional parmesan cheese. This vegetarian dish delivers a thick, creamy texture and hearty flavor perfect for a comforting meal.
Ingredients
Units
Scale
Vegetables
- 1 large onion
- 2 medium carrots
- 1 large stalk celery
- 3 cloves garlic
Ragu Base
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon rosemary
- 3 bay leaves
- 1/2 cup tomato paste (thick, from tube or small can)
- 2 pounds mushrooms (1 pound white, 1 pound brown)
- 1 teaspoon salt or more to taste
- 1/8 teaspoon black pepper
- 1 tablespoon balsamic vinegar or more to taste
- 10 leaves fresh basil
Pasta
- 12 ounces fettuccine pasta
- Parmesan cheese (optional, for serving)
Instructions
- Prepare the Vegetables: Coarsely chop the mushrooms using a knife or pulse in a food processor in 3 or 4 batches. Set aside. Coarsely chop the onion, carrots, and celery using a knife or food processor.
- Make the Flavor Base: Heat 2 tablespoons of extra virgin olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion, carrots, and celery and sauté for 5 minutes, stirring often.
- Add Aromatics and Tomato Paste: Add the grated garlic, ½ teaspoon rosemary, 3 bay leaves, and ½ cup tomato paste to the skillet. Sauté for 3 more minutes until the tomato paste darkens and develops a deeper flavor.
- Add the Mushrooms: Add the chopped mushrooms, season with 1 teaspoon salt and ⅛ teaspoon black pepper. Cook over medium-high heat for about 20 minutes, stirring occasionally, until all the moisture evaporates and the mixture is thick and creamy.
- Finish the Ragu: Stir in 1 tablespoon balsamic vinegar, then turn off the heat. Taste the sauce and adjust salt and vinegar as desired to achieve a savory and rich flavor.
- Cook the Pasta: Meanwhile, cook 12 ounces of fettuccine pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1 cup of pasta cooking water and drain the pasta.
- Toss Pasta with Ragu: Add the pasta to the pan with the mushroom ragu along with ¼ cup of the reserved pasta water. Toss on medium heat for a few seconds until the pasta and sauce combine well.
- Serve: Plate the pasta and ragu, garnish with 10 leaves of fresh basil, a drizzle of olive oil, and optionally grated or shaved parmesan cheese.
Notes
- You can leave some mushrooms whole for garnishing to add texture and visual interest.
- Taste the sauce before tossing with pasta and adjust salt and balsamic vinegar to enhance the flavor.
- Substitute extra virgin olive oil with regular olive oil or other vegetable oils if needed.
- You can use white, yellow, or red onions or substitute with shallots.
- Dried or fresh rosemary can be used; alternatively, substitute dried thyme or oregano.
- Bay leaves can be substituted with sage.
- Tomato paste is essential, but if necessary, replace with Italian tomato puree.
- Recommended mushrooms include white and brown varieties; portobello, cremini, and baby bella work well too.
- Fresh basil can be substituted with flat-leaf parsley.
- Balsamic vinegar can be replaced with reduced-sodium soy sauce or tamari.
- Store leftovers in an airtight container in the refrigerator for up to four days; if mixed with pasta, store for 24 hours.
- Freeze mushroom ragu in airtight containers or freezer bags for up to three months. Thaw and reheat gently with a splash of water.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 0 mg
