Mushroom Ragu Fettuccine
A rich, earthy ragu of finely chopped mixed mushrooms simmered with aromatic soffritto, tomato paste, and fresh herbs, tossed with tender fettuccine and finished with a splash of pasta water, basil, and Parmesan. A comforting, meatless twist on a classic Italian sauce.
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.