Creamy Mushroom Ragu with Pasta Recipe
Introduction
Mushroom ragu is a hearty and flavorful sauce that pairs perfectly with your favorite pasta. This simple dish combines savory mushrooms and fresh tomatoes for a comforting meal that’s easy to prepare.
Ingredients
- 2 cups mushrooms, sliced
- 1 cup tomatoes, chopped
- 8 ounces pasta of your choice
- 1 tablespoon mixed fresh herbs (such as basil, oregano, or thyme)
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Step 1: Heat olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook until they release their juices and start to brown, about 6-8 minutes.
- Step 2: Add the chopped tomatoes and herbs to the skillet. Season with salt and pepper, then simmer for 10 minutes until the sauce thickens slightly.
- Step 3: Meanwhile, cook the pasta according to package instructions until al dente. Drain and reserve some pasta water.
- Step 4: Toss the pasta with the mushroom and tomato ragu, adding a splash of reserved pasta water if needed to loosen the sauce. Serve warm.
Tips & Variations
- Try adding garlic or onion when cooking the mushrooms for extra depth of flavor.
- Use a mix of wild mushrooms for a richer, earthier taste.
- Top with grated Parmesan or a sprinkle of chili flakes to enhance the dish.
- For a vegan version, omit cheese and confirm pasta is egg-free.
Storage
Store leftover mushroom ragu in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a little water to loosen the sauce if it thickens.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned tomatoes instead of fresh?
Yes, canned tomatoes work well and can make the sauce even more flavorful. Use about 1 cup of diced canned tomatoes, drained if needed.
What type of pasta pairs best with mushroom ragu?
Wide noodles like pappardelle or fettuccine hold the sauce nicely, but any pasta you prefer will work, including penne or spaghetti.
PrintCreamy Mushroom Ragu with Pasta Recipe
This Mushroom Ragu recipe is a hearty and flavorful Italian-inspired dish featuring sautéed mushrooms and tomatoes served over perfectly cooked pasta. It’s an easy-to-make, comforting meal that combines earthy mushrooms and rich tomato sauce with aromatic herbs for a satisfying vegetarian dinner.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
For the Mushroom Ragu
- 2 tablespoons olive oil
- 16 ounces mixed mushrooms, sliced
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 can (14 ounces) crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
For the Pasta
- 12 ounces pasta (such as pappardelle, fettuccine, or rigatoni)
- Salt, for pasta water
- Grated Parmesan cheese (optional, for serving)
Instructions
- Prepare the Ingredients: Clean and slice the mushrooms evenly. Mince the garlic and finely chop the onion. Open the can of crushed tomatoes and have the herbs ready.
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 3-5 minutes until translucent. Add the minced garlic and cook for another 1 minute until fragrant, taking care not to burn it.
- Cook the Mushrooms: Add the sliced mushrooms to the skillet. Cook, stirring occasionally, until they release their moisture and begin to brown, about 8-10 minutes. The mushrooms should be tender and flavorful.
- Add Tomatoes and Herbs: Pour in the crushed tomatoes along with dried oregano and basil. Stir to combine all the ingredients. Season with salt and pepper to taste. Let the sauce simmer gently on low heat for 15-20 minutes to develop rich flavors and thicken.
- Cook the Pasta: While the sauce simmers, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta, reserving about ½ cup of the pasta water.
- Combine Pasta and Sauce: Toss the cooked pasta with the mushroom ragu sauce in the skillet. If the sauce is too thick, add some reserved pasta water to loosen it up and help coat the pasta evenly.
- Serve: Plate the pasta and garnish with freshly chopped parsley and grated Parmesan cheese if desired. Serve immediately for a warm, comforting meal.
Notes
- Use a mix of mushrooms like cremini, shiitake, and portobello for deeper flavor.
- For a richer taste, add a splash of red wine when adding the tomatoes.
- To make this gluten-free, use gluten-free pasta.
- Leftovers keep well in an airtight container in the refrigerator for up to 3 days.
- This dish can be easily made vegan by omitting Parmesan or using a vegan cheese alternative.
Keywords: Mushroom Ragu, vegetarian pasta, Italian mushroom sauce, easy mushroom pasta, hearty vegetarian dinner
