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Creamy Mushroom Ragu with Pasta and Basil Recipe

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4 from 3 reviews

A rich and savory Mushroom Ragu made with a blend of white and brown mushrooms, cooked slowly with aromatic vegetables, herbs, and tomato paste, perfect to serve over fettuccine pasta for a comforting and hearty meal.

Ingredients

Vegetables

  • 1 large onion, coarsely chopped
  • 2 medium carrots, coarsely chopped
  • 1 large stalk celery, coarsely chopped
  • 3 cloves garlic, grated
  • 2 pounds mushrooms (1 pound white, 1 pound brown), coarsely chopped
  • 10 fresh basil leaves

Pantry and Seasoning

  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon rosemary
  • 3 bay leaves
  • ½ cup tomato paste (thick variety)
  • 1 teaspoon salt (or more to taste)
  • ⅛ teaspoon black pepper
  • 1 tablespoon balsamic vinegar (or more to taste)

Pasta

  • 12 ounces fettuccine pasta
  • Parmesan cheese, grated or shaved (optional, for serving)

Instructions

  1. Prepare the vegetables: Coarsely chop the mushrooms using a knife or pulse them in a food processor in 3 or 4 batches. Set aside in a bowl. Also, coarsely chop the onion, carrots, and celery similarly.
  2. Make the flavor base: Heat 2 tablespoons of extra virgin olive oil in a large skillet or Dutch oven. Add the chopped onion, carrots, and celery and sauté for 5 minutes, stirring frequently to soften the vegetables.
  3. Add aromatics and tomato paste: Add the grated garlic, ½ teaspoon rosemary, and 3 bay leaves to the sautéed vegetables. Then stir in ½ cup of tomato paste and cook for another 3 minutes until the tomato paste darkens, deepening the flavors.
  4. Add the mushrooms: Incorporate the chopped mushrooms into the pan. 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 has evaporated from the mushrooms and the mixture becomes thick and creamy.
  5. Finish the sauce: Stir in 1 tablespoon balsamic vinegar to add acidity and balance the flavors. Taste the ragu and adjust salt as needed. Turn off the heat after achieving a savory, rich consistency.
  6. Cook the pasta: Bring a large pot of salted water to a boil. Cook 12 ounces of fettuccine pasta according to package instructions until al dente. Reserve 1 cup of pasta cooking water before draining the pasta.
  7. Toss pasta with ragu: Add the drained pasta to the pan with the mushroom ragu. Pour in ¼ cup of the reserved pasta water and toss on medium heat for a few seconds until the pasta and sauce combine harmoniously.
  8. Serve: Plate the pasta and garnish with fresh basil leaves, a drizzle of olive oil, and optional grated or shaved Parmesan cheese. Serve immediately and enjoy.

Notes

  • For an even deeper mushroom flavor, you can use a mix of wild mushrooms if available.
  • If you prefer a thicker sauce, allow the ragu to reduce longer after adding mushrooms.
  • Parmesan cheese adds a nice richness but can be omitted for a vegetarian version.
  • Keep some pasta water reserved to adjust the sauce consistency when combining with pasta.
  • Use fresh herbs like basil at the end for fragrance and freshness.

Find it online: https://recipeplenty.com/creamy-mushroom-ragu-with-pasta-and-basil-recipe/