Mushroom Ragu with Pasta, Basil, and Parmesan Recipe
This Mushroom Ragu is a rich and savory vegetarian sauce featuring a blend of white and brown mushrooms, simmered with aromatic vegetables, tomato paste, rosemary, and balsamic vinegar. Served with fettuccine and fresh basil, it’s a hearty, comforting dish perfect for a satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Mushroom Ragu Base
- 2 tablespoons extra virgin olive oil
- 1 large onion, coarsely chopped
- 2 medium carrots, coarsely chopped
- 1 large stalk celery, coarsely chopped
- 3 cloves garlic, grated
- ½ teaspoon rosemary
- 3 bay leaves
- ½ cup tomato paste (thick, from tube or small can)
- 2 pounds mushrooms (1 pound white, 1 pound brown), coarsely chopped
- 1 teaspoon salt, or more to taste
- ⅛ teaspoon black pepper
- 1 tablespoon balsamic vinegar, or more to taste
- 10 leaves fresh basil, for serving
To Serve
- 12 ounces fettuccine pasta
- Parmesan cheese, grated or shaved (optional)
Instructions
- Prepare the Vegetables: Coarsely chop the mushrooms using a knife or pulse them in a food processor in 3 or 4 batches, then set aside. Similarly, coarsely chop the onion, carrots, and celery by hand or pulse them in a 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 to soften and release their aromas.
- Add Aromatics and Tomato Paste: Stir in the grated garlic, rosemary, bay leaves, and tomato paste. Continue sautéing for 3 more minutes until the tomato paste darkens in color, intensifying its flavor.
- Add the Mushrooms: Add the chopped mushrooms to 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 moisture from the mushrooms has evaporated and the mixture becomes thick and creamy.
- Finish the Sauce: Stir in 1 tablespoon balsamic vinegar, then turn off the heat. Taste and adjust seasoning by adding more salt or balsamic vinegar if needed to achieve a rich, savory depth.
- Cook the Pasta: In a large pot of salted boiling water, cook 12 ounces fettuccine according to package instructions until al dente. Reserve one cup of pasta cooking water before draining.
- Toss Pasta with Ragu: Add the drained pasta to the pan with the mushroom ragu. Pour in about ¼ cup of reserved pasta water and toss on medium heat for a few seconds to combine and marry the sauce with the pasta.
- Serve: Plate the pasta and ragu, garnish with 10 fresh basil leaves, a drizzle of olive oil, and optional grated or shaved Parmesan cheese for extra flavor.
Notes
- Nutrition information is estimated based on 4 servings of the mushroom ragu with pasta.
- For added texture and visual appeal, leave some mushrooms whole to garnish the dish.
- Taste the sauce before combining with pasta and adjust salt and balsamic vinegar as needed for brightness and depth.
