A vegetarian ragù made from sautéed mushrooms and onions cooked with garlic, tomato paste, chilli flakes and parmesan, served on freshly cooked pappardelle pasta.
Traditionally, a ragù is a meat-based tomato sauce. But here I've flipped the script and made a vegetarian version. This Mushroom Ragù Pappardelle is super easy to make, full of big flavours and ready in 30 minutes. If you're looking for more filling, vegetarian meals to add to your repertoire, this recipe is another winner.
Did you know I have over 30 Vegetarian meals on my website? Be sure to check them all out!
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Ingredient notes:
- Mushrooms: Any type of mushrooms will work in this recipe! Including white button, brown, oyster, portobello or shitake.
- Soup Mix: Use your favourite soup mix to flavour this recipe. If you're wanting a gluten free mix, try the Culley's Kitchen Creme of Mushroom soup packet.
- Cheese: Parmesan has a lovely, intense flavour to it. If you don't have any to hand, feel free to use your favourite grated cheese.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Place a large pot of salted water on the stovetop and bring to the boil. Cook the pasta according to packet instructions. Once cooked, drain the pasta but reserve the pasta water for later.
Heat the olive oil in a large saucepan over a medium heat. Add the diced onion and mushrooms, then fry for 5 minutes until lightly browned.
Add the tomato paste, parsley stalks and garlic, then fry while stirring for 2 minutes.
Add 2 cups of the reserved pasta water, mushroom soup mix and milk. Simmer to thicken.
Once the sauce is thick, add the cooked pasta, chopped parsley and grated parmesan to the pan. Stir until the pasta is coated in the sauce, then season to taste. If needed you can add extra pasta water to thin out the sauce.
Serve with extra grated parmesan and chopped parsley.
Recipe FAQs:
Mushroom ragù is a vegetarian take on the traditional meat-based ragù sauce. When finely diced, mushrooms have a lovey texture not too dissimilar to mince.
No it isn't, but it can be adapted. Regular pasta can be swapped for gluten free pasta. In addition, the packet soup I used contains gluten but could be swapped for a gluten free alternative like this Cully's Kitchen Cream of Mushroom Soup.
Storage:
The ragù can be made ahead of time and stored in an airtight container until you're ready to add the freshly cooked pasta.
Store any leftover Mushroom Ragù in an airtight container in the fridge for up to three days. Reheat until piping hot.
Top tips:
In place of pappardelle, the ragù can be served with cous cous, rice, polenta or even a baked potato.
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Mushroom Ragù Pappardelle
A vegetarian ragù made from onion, mushrooms, tomato paste, parsley, garlic, chilli flakes and onion soup mix served on top of cooked pappardelle pasta.
Ingredients
- 250g dried pappardelle pasta
- 3 Tbsp olive oil
- 1 onion, finely diced
- 200g mushrooms, finely diced
- 2 ½ Tbsp tomato paste
- 2 Tbsp Italian parsley stalks, finely diced
- 3 cloves garlic, crushed
- ¼ tsp chili flakes (optional)
- 2-3 cups pasta water
- 1 pack mushroom soup mix, 32g
- ½ cup milk
- Handful of fresh parsley, chopped
- ⅓ cup grated parmesan
Instructions
- Pasta: Place a large pot of salted water on the stovetop and bring to the boil. Cook the pasta according to packet instructions. Once cooked, drain the pasta but reserve the pasta water for later.
- Mushroom sauce: Heat the olive oil in a large saucepan over a medium heat. Add the diced onion and mushrooms, then fry for 5 minutes until lightly browned.
- Add the tomato paste, parsley stalks and garlic, then fry while stirring for 2 minutes.
- Add 2 cups of the reserved pasta water, mushroom soup mix and milk. Simmer to thicken.
- Once the sauce is thick, add the cooked pasta, chopped parsley and grated parmesan to the pan. Stir until the pasta is coated in the sauce, then season to taste. If needed you can add extra pasta water to thin out the sauce.
- Serve with extra grated parmesan and chopped parsley.
Notes
If you accidentally tipped out your pasta water, you can instead use hot water with some extra salt. The pasta water is starchy and salty so it gives extra flavour to the sauce.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 576Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 30mgSodium: 831mgCarbohydrates: 89gFiber: 6gSugar: 7gProtein: 20g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Cushlab says
This looks delicious. The picture of ingredients show mushroom soup mix but the list of ingredients say onion soup mix. Please confirm which one is correct. Thank you
VJ cooks says
Sorry about that, it should have read mushroom soup in the recipe card. I've amended it.
Linn says
This is a great economical recipe. I wasn’t sure at first when I saw it used a packet of mushroom soup mix but was surprised at how tasty and creamy it was. I used spiral pasta as that was what I had.
VJ cooks says
Thanks for the feedback, Linn.
Hannah says
We make this regularly for a week day meal with fettuccine pasta and onion soup mix. Works well the kids love it and a cheap meal!