This Mushroom Ragu Pasta is proof that a dish can be deeply satisfying without a single ounce of meat.
Bursting with umami from a duo of mushrooms, tomato paste, balsamic, and herbs—this rustic Italian-inspired recipe is weeknight-easy but worthy of a dinner party.
Why Love This Recipe
Meaty without meat – Mushrooms mimic the texture of traditional ragu.
Budget-friendly – No pricey ingredients, yet big restaurant-worthy flavor.
Meal-prep approved – Stores well and even better the next day.
Simple ingredients – All pantry and fridge staples.
Customizable – Swap pasta, herbs, or add spice as you wish.
Ingredient Highlights
Mushrooms – A mix of white and brown mushrooms brings depth and a “meaty” texture.
Chop them small for a ground-meat effect.
Tomato paste – Concentrated flavor that forms the ragu’s rich foundation.
Balsamic vinegar – Adds sweetness and acidity to balance the earthiness.
Bay leaves & rosemary – Aromatics that round out the slow-cooked flavor.
Olive oil & garlic – Classic base for any Italian-style sauce.
Fettuccine – Perfect for holding on to all that velvety ragu.
Basil & Parmesan – For freshness and finish, don’t skip these!
Tips Before You Start
Chop the mushrooms finely – A food processor helps create a perfect ragu texture.
Sauté tomato paste – Let it darken and caramelize for extra depth.
Cook out the moisture – Let mushrooms release and reabsorb their juices.
Don’t overcook pasta – Aim for al dente so it holds up in the sauce.
How to Make Mushroom Ragu Pasta
Step 1: Prepare the Vegetables
Finely chop 2 pounds of mushrooms (1 pound white, 1 pound brown) with a knife or pulse in a food processor in batches. Set aside.
Coarsely chop 1 large onion, 2 medium carrots, and 1 stalk celery.
Step 2: Sauté the Base
Heat 2 tablespoons olive oil in a large pan.
Add onion, carrot, and celery. Cook for 5 minutes, stirring often.
Add garlic (grated), rosemary, leaves, and tomato paste.
Sauté until tomato paste darkens.
Step 3: Cook the Mushrooms
Add the chopped mushrooms. Season with salt and black pepper.
Cook over medium-high for about 20 minutes, until all moisture has evaporated and mushrooms are browned.
Stir in 1 tablespoon balsamic vinegar. Adjust seasoning to taste.
Step 4: Cook the Pasta
Boil 12 ounces fettuccine in salted water until al dente.
Reserve pasta water. Drain.
Step 5: Combine and Serve
Add pasta to the mushroom ragu with pasta water.
Toss over medium heat until glossy and well coated. S
erve with fresh basil leaves and optional Parmesan cheese.
What to Serve It With
Garlic bread or a rustic baguette for mopping up sauce
Green salad with lemon vinaigrette for freshness
Red wine like Chianti or Pinot Noir
Variations & Swaps
Use different mushrooms like cremini or portobello
Add a pinch of chili flakes for a spicy twist
Stir in a splash of plant-based milk or cream for richness
Swap fettuccine for tagliatelle, pappardelle, or gluten-free pasta
Storage & Reheating
Fridge: Store up to 4 days in an airtight container
Freezer: Freeze in portions up to 2 months
Reheat: Gently warm in a saucepan with a splash of water or broth
FAQs
Can I make this vegan?
Yes! Just skip Parmesan or use a vegan version.
What kind of mushrooms are best?
White and brown button mushrooms work well. Add porcini for deeper flavor.
Can I make this ahead?
Absolutely! It tastes even better the next day.
Is this freezer-friendly?
Yes. Cool completely, then portion into containers and freeze.
What pasta shapes work best?
Wide noodles like pappardelle or tagliatelle hold the sauce well.
Can I add protein?
Yes, stir in cooked lentils or crumbled tempeh for more substance.
Final Thoughts
If you’re looking for a cozy, crowd-pleasing meal that feels indulgent but is secretly wholesome, this Mushroom Ragu Pasta is it.
It’s the kind of dish you’ll crave again and again—deep, comforting, and delicious to the last bite.
Mushroom Ragu Fettuccine
Ingredients
For the Mushroom Ragu
- 2 tablespoons extra virgin olive oil
- 1 large onion chopped
- 2 medium carrots chopped
- 1 large celery stalk chopped
- 3 garlic cloves grated
- ½ teaspoon rosemary
- 3 bay leaves
- ½ cup tomato paste
- 2 pounds mushrooms 1 pound white, 1 pound brown, finely chopped
- 1 teaspoon salt or more to taste
- ⅛ teaspoon black pepper
- 1 tablespoon balsamic vinegar
- 10 fresh basil leaves
- 12 ounces fettuccine pasta
- Parmesan cheese for garnish (optional)
Instructions
- Chop mushrooms, onion, carrots, and celery.
- Sauté onion, carrot, and celery in olive oil.
- Add garlic, herbs, and tomato paste. Cook until fragrant.
- Add mushrooms. Season and cook until liquid evaporates. Stir in balsamic vinegar.
- Cook pasta until al dente. Reserve pasta water.
- Toss pasta with ragu and reserved water. Serve with basil and Parmesan
- See full steps with tips & photos → https://mischacrossing.com/mushroom-ragu-pasta/
Notes
- Mushroom Swap: Substitute shiitake or portobello for deeper umami.
- Make-Ahead: Prepare the ragu up to a day ahead; reheat gently before tossing with pasta.
- Vegan Option: Use vegan pasta and omit Parmesan, or top with toasted nutritional yeast.
- Herb Variations: A sprig of fresh thyme or oregano can replace rosemary.
