Pappardelle Pasta with Portobello Mushroom Ragu is a comforting, meatless meal that delivers bold, earthy flavors and a luxurious texture. The wide ribbons of pappardelle are perfect for holding the thick, slow-simmered mushroom sauce, creating a deeply satisfying dish that’s perfect for weeknights or special occasions.

What Makes This Pasta Special?

This dish is all about big flavor without the need for meat. Portobello mushrooms bring a meaty texture and umami depth, while tomato paste, red wine, and herbs give the ragu richness and complexity. It’s a fantastic vegetarian alternative to traditional meat ragù—filling, soulful, and totally comforting.

Cooking Time

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4

Ingredients

12 oz pappardelle pasta
2 tbsp olive oil
1 small onion, finely diced
2 carrots, finely diced
2 celery stalks, finely diced
4 cloves garlic, minced
1½ lb portobello mushrooms, cleaned and finely chopped
2 tbsp tomato paste
½ cup dry red wine (optional but recommended)
1 can (14.5 oz) crushed tomatoes
1 tsp dried oregano
1 tsp thyme or rosemary
Salt and black pepper, to taste
½ cup vegetable broth or water
2 tbsp chopped fresh parsley
Grated Parmesan or Pecorino cheese for serving (optional)

Instructions

1. Cook the Pasta

Bring a large pot of salted water to a boil. Cook the pappardelle until al dente according to the package instructions. Reserve ½ cup of the pasta water and drain.

2. Sauté the Aromatics

Heat olive oil in a large skillet or Dutch oven over medium heat. Add onions, carrots, and celery, and cook for 6–8 minutes until soft and fragrant.

3. Add Garlic and Mushrooms

Stir in garlic and cook for 1 minute. Add chopped portobello mushrooms and sauté for 8–10 minutes until their moisture has released and evaporated, and mushrooms are browned.

4. Build the Ragu Base

Stir in the tomato paste and cook for 2–3 minutes to deepen the flavor. Pour in the red wine to deglaze the pan, scraping up any brown bits. Simmer for 3–4 minutes until wine reduces slightly.

5. Simmer the Sauce

Add crushed tomatoes, oregano, thyme, and vegetable broth. Stir well, bring to a gentle simmer, and cook uncovered for 15–20 minutes until the ragu thickens. Season with salt and pepper to taste.

6. Toss with Pasta

Add the cooked pappardelle and a splash of pasta water to the ragu. Toss gently until the pasta is fully coated and the sauce clings to the noodles.

7. Garnish and Serve

Top with fresh parsley and grated Parmesan or Pecorino if desired. Serve hot.

Variations

Add Protein: Add sautéed Italian sausage, shredded chicken, or ground beef if you’re not keeping it vegetarian
Vegan Version: Skip the cheese or use a plant-based alternative
Herbaceous Twist: Use fresh thyme, basil, or rosemary for more aromatics
Gluten-Free: Use gluten-free pasta of your choice

Equipment You’ll Need

Large pot for boiling pasta
Deep skillet or Dutch oven
Chef’s knife and cutting board
Wooden spoon or spatula
Measuring cups and spoons

Nutritional Information (Approx. Per Serving)

Calories: 460
Carbohydrates: 58g
Protein: 12g
Fat: 18g
Fiber: 6g
Sugar: 9g

Storage Tips

Refrigerator: Store in an airtight container for up to 4 days
Freezer: Freeze cooled sauce (without pasta) for up to 2 months
Reheat: Reheat gently on the stove with a splash of broth or water

My Cooking Experience

This Portobello Mushroom Ragu is one of those dishes I always come back to when I want something hearty and soul-warming. The mushrooms add such a deep, almost meaty flavor that even my meat-loving friends ask for seconds. It’s also one of the best ways to use up fresh herbs and leftover wine, turning simple ingredients into something truly elegant.

Conclusion

Pappardelle with Portobello Mushroom Ragu is a delicious celebration of earthy mushrooms, tender pasta, and slow-cooked richness—all without meat. Whether you’re hosting a cozy dinner or just want to treat yourself to a comforting bowl of pasta, this recipe delivers bold flavor and satisfaction every time.

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