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Creamy Mushroom Ragu with Pasta Recipe

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3.9 from 10 reviews

A rich and savory Mushroom Ragu recipe that combines sautéed mushrooms, fresh vegetables, and aromatic herbs into a thick, creamy sauce perfect for pairing with fettuccine. This vegetarian dish is packed with flavor and makes an excellent comforting pasta sauce.

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 leaves fresh basil, for serving

Pantry Items

  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon rosemary
  • 3 bay leaves
  • ½ cup tomato paste
  • 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 either by hand or pulse in a food processor in 3 to 4 batches. Set aside in a bowl. Similarly, coarsely chop the onion, carrots, and celery by hand or pulse in a food processor.
  2. 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 until softened. Add the grated garlic, ½ teaspoon rosemary, 3 bay leaves, and ½ cup tomato paste. Continue to sauté for another 3 minutes until the tomato paste darkens in color, indicating it has caramelized and deepened in flavor.
  3. Add mushrooms: Add the chopped mushrooms to the skillet and season with 1 teaspoon salt and ⅛ teaspoon black pepper. Cook over medium-high heat for about 20 minutes, stirring occasionally, until all the water released by the mushrooms has evaporated and the mixture is thick and almost creamy. Stir in 1 tablespoon balsamic vinegar. Turn off the heat, taste, and adjust seasoning with additional salt if needed.
  4. Cook pasta: In a large pot of salted boiling water, cook the 12 ounces of fettuccine according to package instructions until al dente. Reserve 1 cup of the pasta cooking water and then drain the pasta.
  5. Combine pasta and ragu: Add the drained pasta back to the pan with the mushroom ragu. Pour in ¼ cup of the reserved pasta water and toss over medium heat for a few seconds to combine everything well, allowing the sauce to cling to the pasta.
  6. Serve: Plate the pasta and mushroom ragu, garnish with 10 fresh basil leaves, an extra drizzle of olive oil if desired, and a generous sprinkling of grated or shaved Parmesan cheese.

Notes

  • Using both white and brown mushrooms adds depth of flavor and texture to the ragu.
  • Be sure to cook the mushrooms long enough to evaporate all their water for a rich, thick sauce.
  • Fresh basil and Parmesan cheese are optional but add bright and savory finishing touches.
  • If you want a vegan version, omit the Parmesan or replace with a plant-based alternative.
  • Adjust salt and balsamic vinegar to taste after cooking the mushrooms, as flavors intensify when reduced.

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