Description
A rich and savory Mushroom Ragu made with a mix of white and brown mushrooms, sautéed vegetables, fragrant herbs, and tomato paste, served over fettuccine pasta and garnished with fresh basil and parmesan cheese. This vegetarian dish offers a creamy texture and deep flavors without using meat.
Ingredients
Units
Scale
Vegetables
- 1 large onion
- 2 medium carrots
- 1 large stalk celery
- 3 cloves garlic
Seasonings & Herbs
- 1/2 teaspoon rosemary
- 3 bay leaves
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 10 leaves fresh basil
Other Ingredients
- 2 tablespoons extra virgin olive oil
- 1/2 cup tomato paste (thick, from tube or small can)
- 2 pounds mushrooms (1 pound white, 1 pound brown)
- 1 tablespoon balsamic vinegar
- 12 ounces fettuccine pasta
- Parmesan cheese (optional, for serving)
Instructions
- Prepare the Vegetables: Coarsely chop the mushrooms with a knife or pulse in a food processor in batches. Set aside in a bowl. Coarsely chop the onion, carrots, and celery with a knife or pulse in a food processor.
- Make the Flavor Base: Heat the extra virgin olive oil in a large skillet or Dutch oven. Add the chopped onion, carrots, and celery and sauté for 5 minutes, stirring often.
- Add Aromatics and Tomato Paste: Stir in grated garlic, rosemary, bay leaves, and tomato paste. Sauté for 3 minutes until the tomato paste darkens in color.
- Add the Mushrooms: Add the chopped mushrooms, season with salt and black pepper. Cook on medium-high heat for about 20 minutes until all mushroom liquid has evaporated.
- Finish the Ragu: Stir in balsamic vinegar, then turn off the heat. Taste and adjust salt as needed for a rich, thick, and creamy ragu.
- Cook the Pasta: Boil salted water in a large pot and cook fettuccine until al dente according to package instructions. Reserve one cup of pasta cooking water, then drain the pasta.
- Toss Pasta with Ragu: Add the pasta to the ragu pan along with ¼ cup of reserved pasta water. Toss on medium heat for a few seconds until well combined.
- Serve: Plate the pasta and ragu, garnish with fresh basil leaves, a drizzle of olive oil, and grated or shaved parmesan cheese if desired.
Notes
- Leave some whole mushroom pieces for garnishing if desired.
- Taste the sauce before tossing it with pasta and adjust salt and balsamic vinegar to boost flavor.
- Substitute extra virgin olive oil with regular olive oil or vegetable oil.
- Onion alternatives include white, yellow, red onion, or shallots.
- Rosemary can be fresh or dried; thyme or oregano are good substitutes.
- Bay leaves can be substituted with sage.
- Use Italian tomato puree only if tomato paste is unavailable.
- Use a mix of Portobello, cremini, or baby bella mushrooms as alternatives.
- Replace fresh basil with flat-leaf parsley if needed.
- 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 only for 24 hours.
- Freeze the ragu in airtight containers or freezer bags for up to three months and reheat with a dash of water either on stove or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 0 mg
