Description
A rich and flavorful plant-based Mushroom Ragu perfect for cozy dinners, made with a mix of earthy mushrooms and aromatic herbs.
Ingredients
Scale
- 300g mixed mushrooms (e.g., cremini, shiitake, and portobello)
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup vegetable broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
- Pasta of your choice (e.g., tagliatelle or pappardelle)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add the diced onion and sauté until translucent.
- Add the minced garlic and cook for 1 minute.
- Add the mixed mushrooms and cook until they release their moisture, about 5-7 minutes.
- Stir in the tomato paste, vegetable broth, dried thyme, and dried oregano.
- Bring to a simmer and cook for about 15-20 minutes, allowing the flavors to meld.
- Season with salt and pepper to taste.
- Prepare the pasta according to package instructions.
- Toss the cooked pasta with the mushroom ragu.
- Serve garnished with fresh parsley.
Notes
Best served fresh but can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Mushroom Ragu, vegan, pasta, plant-based, comfort food, Italian recipe