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Pappardelle Pasta with Portobello Mushroom Ragu
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Pappardelle Pasta with Portobello Mushroom Ragu

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.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: pasta
Calories: 460
Ingredients Method Notes

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

Method
 

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

Notes

  • 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