Name: Mushroom Ragù Pappardelle Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
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 reserved pasta water; 1 pack mushroom soup mix (32g); ½ cup milk; Handful of fresh parsley, chopped; ⅓ cup grated parmesan cheese

Jump to Recipe

If you are craving a hearty yet elegant Italian dish that celebrates the earthy goodness of mushrooms in every bite, then you absolutely must try this Mushroom Ragù Pappardelle. This dish masterfully combines tender ribbons of pappardelle pasta with a rich, savory mushroom ragù that is bursting with flavor. The depth of the ragù is enhanced by the subtle heat of chili flakes and the freshness of parsley, creating a comfort food that feels both rustic and refined. Whether you’re cooking for a casual weeknight dinner or a special occasion, Mushroom Ragù Pappardelle brings a memorable taste of Italy right to your table.

Mushroom Ragù Pappardelle Recipe - Recipe Image

Ingredients You’ll Need

Preparing this Mushroom Ragù Pappardelle is a true joy thanks to its simple yet thoughtfully chosen ingredients. Each one plays a crucial role in crafting the perfect balance of texture, taste, and aroma that makes this dish so irresistible.

250g dried pappardelle pasta: Wide ribbons that hold the ragù sauce beautifully, giving every forkful maximum flavor.
3 Tbsp olive oil: Adds richness and helps soften the onions and mushrooms for that perfect base.
1 onion, finely diced: Provides sweetness and a subtle onion flavor that supports the mushrooms without overpowering.
200g mushrooms, finely diced: The star of the ragù, offering earthiness and a meaty texture.
2 ½ Tbsp tomato paste: Imparts tangy depth and helps create that classic rich red sauce color.
2 Tbsp Italian parsley stalks, finely diced: Often overlooked, the stalks give extra herbaceous flavor that complements the leaves.
3 cloves garlic, crushed: Adds aromatic warmth and depth.
¼ tsp chili flakes (optional): Just a hint of heat to elevate the dish without overwhelming it.
2-3 cups pasta water: The starchy water helps marry the sauce and pasta to a luscious consistency.
1 pack mushroom soup mix, 32g: Boosts the mushroom flavor and helps thicken the sauce beautifully.
½ cup milk: Creates a creamy texture that softens and rounds out the ragù.
Handful of fresh parsley, chopped: Added at the end to provide a bright, fresh finish.
⅓ cup grated parmesan: Brings a nutty, salty element that truly makes the dish sing.

How to Make Mushroom Ragù Pappardelle

Step 1: Cook the Pasta

Start by bringing a large pot of salted water to a boil. Cook your dried pappardelle pasta according to the package instructions until al dente — firm yet tender. This wide pasta is perfect for holding onto the chunky mushroom ragù. Be sure to reserve 2 to 3 cups of the pasta water before draining; this starchy water is a secret ingredient for making your sauce silky and well combined.

Step 2: Sauté Onion and Mushrooms

Heat the olive oil in a large saucepan over medium heat. Add the finely diced onion and mushrooms, and cook them together for about 5 minutes until they soften and start to brown lightly. This step develops a beautiful caramelized base full of savory, umami flavors that will make your ragù truly special.

Step 3: Add Tomato Paste, Parsley Stalks, Garlic, and Chili

Add the tomato paste, Italian parsley stalks, crushed garlic, and chili flakes (if using) to the pan. Stir and cook for 2 minutes to let these vibrant flavors meld together and deepen. This stage is where your ragù begins to get its complex and inviting aroma.

Step 4: Create the Sauce

Pour in 2 cups of the reserved pasta water, followed by the mushroom soup mix and milk. Bring the mixture to a gentle simmer and let it thicken. The milk adds a creamy softness, while the soup mix intensifies the mushroom essence. Keep an eye on the sauce as it reduces to the desired consistency.

Step 5: Combine Pasta and Sauce

Once your sauce has thickened, add the drained pappardelle along with the chopped fresh parsley and grated parmesan directly into the pan. Toss everything together until the noodles are luxuriously coated. If the ragù seems too thick, simply add a bit more reserved pasta water to loosen it up. This step ensures every bite of the Mushroom Ragù Pappardelle is rich and silky.

Step 6: Season and Serve

Finally, taste the dish and adjust seasoning as needed with salt and pepper. Serve immediately with extra parmesan and fresh parsley scattered on top for a bright and flavorful finish. This is the moment to savor the beautiful blend of textures and aromas you’ve carefully built.

How to Serve Mushroom Ragù Pappardelle

Garnishes

To elevate your Mushroom Ragù Pappardelle further, sprinkle freshly grated parmesan and chopped fresh parsley right before serving. These simple garnishes add texture, color, and bursts of flavor that brighten the earthy ragù and give a restaurant-quality touch to the home-cooked dish.

Side Dishes

Because Mushroom Ragù Pappardelle is rich and filling, lighter side dishes complement it beautifully. Consider a crisp green salad tossed in a lemon vinaigrette or roasted seasonal vegetables. A crusty garlic bread also pairs wonderfully, perfect for mopping up any leftover sauce.

Creative Ways to Present

For a special occasion, serve your Mushroom Ragù Pappardelle in shallow bowls garnished with microgreens or edible flowers for eye-catching flair. A drizzle of truffle oil or a dollop of mascarpone can also transform this rustic dish into a stunning centerpiece that wows guests and family alike.

Make Ahead and Storage

Storing Leftovers

Store any leftover Mushroom Ragù Pappardelle in an airtight container in the fridge for up to 3 days. The flavors will deepen, making next-day enjoyment even more enjoyable. Just be sure to separate the pasta from the sauce if you want to keep the noodles from getting too soggy.

Freezing

This dish freezes beautifully. Portion the ragù sauce and pasta separately in freezer-safe containers or bags, then freeze for up to 2 months. Thaw overnight in the fridge before reheating for an easy, make-ahead meal that tastes almost as good as fresh.

Reheating

Reheat Mushroom Ragù Pappardelle gently on the stovetop over low heat, adding a splash of water or milk if needed to loosen the sauce. Avoid microwaving on high to preserve the delicate texture of the pasta and prevent the sauce from drying out. Stir often for even warming and maximum flavor retention.

FAQs

Can I use fresh mushrooms instead of mushroom soup mix?

Absolutely! While the mushroom soup mix adds a concentrated mushroom flavor and thickness, you can substitute with extra fresh mushrooms and a bit of vegetable broth or cream to achieve a similar effect. Just sauté additional mushrooms until golden and simmer to thicken the sauce.

Is pappardelle the only pasta that works with this ragù?

Pappardelle is ideal because its broad ribbons hold the chunky mushroom ragù perfectly, but feel free to use other wide noodle varieties like fettuccine or tagliatelle. Even a sturdy short pasta like rigatoni can work well by catching the sauce in its tubes.

How spicy is the chili flakes’ addition?

The chili flakes provide a gentle hint of warmth without overpowering the dish. If you prefer milder flavors, you can omit them altogether. Conversely, if you enjoy some heat, feel free to increase the quantity slightly to suit your palate.

Can I make this dish vegan?

Yes! Use plant-based milk such as almond or oat milk, skip the parmesan or substitute with a vegan cheese, and ensure the mushroom soup mix is free of dairy ingredients. This way, you’ll still enjoy the rich flavors of Mushroom Ragù Pappardelle in a vegan-friendly version.

What wine pairs best with Mushroom Ragù Pappardelle?

This dish pairs wonderfully with medium-bodied red wines such as Chianti or Pinot Noir, which complement the earthy mushrooms and tomato-based sauce without overwhelming the flavors. For white wine lovers, a Chardonnay with a hint of oak can also be a great match.

Final Thoughts

There is something truly magical about a comforting plate of Mushroom Ragù Pappardelle that speaks to both your heart and your taste buds. The harmony of tender pasta with a deeply flavorful, creamy mushroom ragù is a combination that feels like a warm hug on a plate. I encourage you to give this recipe a try—you might just discover a new favorite that you’ll return to again and again, whether for an intimate dinner or sharing with friends.

Mushroom Ragù Pappardelle Recipe

★★★★★

4.7 from 17 reviews

Author: lilan
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

A comforting and hearty Mushroom Ragù Pappardelle featuring tender ribbons of pasta coated in a rich, creamy mushroom sauce enhanced with tomato paste, garlic, and fresh parsley, finished with grated parmesan for a delightful Italian-inspired meal.

Instructions

Cook Pasta: Place a large pot of salted water on the stovetop and bring it to a boil. Add the pappardelle pasta and cook according to the package instructions until al dente. Drain the pasta, reserving 2-3 cups of pasta water for the sauce.
Prepare Mushroom Base: Heat olive oil in a large saucepan over medium heat. Add the finely diced onion and mushrooms, and sauté for about 5 minutes until they are lightly browned and fragrant.
Add Aromatics and Tomato Paste: Stir in the tomato paste, Italian parsley stalks, crushed garlic, and chili flakes if using. Cook while stirring continuously for 2 minutes to deepen the flavors.
Create Sauce: Pour in 2 cups of the reserved pasta water, add the mushroom soup mix and milk, then simmer gently. Stir occasionally and cook until the sauce thickens to a creamy consistency. Add more pasta water if needed to adjust thickness.
Combine Pasta and Sauce: Add the cooked pappardelle to the sauce along with chopped fresh parsley and grated parmesan. Toss well to ensure the pasta is fully coated in the flavorful ragù sauce. Season with salt and pepper to taste.
Serve: Plate the pasta and garnish with extra grated parmesan cheese and chopped parsley for a fresh finish. Serve immediately while warm.

Notes

Reserve pasta water carefully as it helps to loosen and emulsify the sauce without diluting the flavor.
For a vegan version, substitute milk with plant-based milk and use a vegan parmesan alternative.
If you prefer a thicker ragù, reduce the amount of pasta water or cook the sauce down longer.
Add chili flakes according to your heat preference, or omit for a milder flavor.
Fresh mushrooms can be varied, such as cremini, button, or shiitake, for different textures and flavors.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Sautéing and Boiling
Cuisine: Italian