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.
Ingredients
Scale
Pasta
- 250g dried pappardelle pasta
Sauce
- 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
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
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 420 kcal
- Sugar: 5g
- Sodium: 480 mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 15mg
Keywords: Mushroom ragù, pappardelle pasta, vegetarian Italian recipe, mushroom pasta sauce, creamy mushroom ragù
