One Pot Mushroom Ragu with Pasta
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Kitchen Sanctuary · by Nicky Corbishley★ 4.8 (5)

One Pot Mushroom Ragu with Pasta

NUTRITION · PER SERVING40M COOK
CAL 32%·PRO 40%
CARBS 112G71% OF CAL
16G FIBER77G OTHER19G TOTAL SUGAR
FAT 14G20% OF CAL
5G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty mushroom ragù tossed with rigatoni pasta, all cooked in one pan. Rich, vegetarian comfort food that comes together quickly.

mainitalianpastagluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 450 g (1 lb) mixed mushrooms (I used chestnut and mini portabella)
  • 2 tbsp unsalted butter
  • 1 tbsp vegetable oil
  • 1 onion (chopped into small pieces)
  • 1 stick celery (chopped into small pieces)
  • 1 red bell pepper (de-seeded and chopped)
  • 2 cloves garlic (peeled and minced)
  • 60 ml (1/4 cup) red wine
  • 2 x 400g (2 x 14oz) tins chopped tomatoes
  • 360 ml (1 ½ cups) hot vegetable stock (use hot water plus 3 tsp vegetable bouillon for gluten-free)
  • 1 tsp sugar
  • 1 tbsp dried thyme
  • 1 tsp dried oregano
  • 2 tbsp tomato puree (paste for US (usually gluten-free, but check your brand if needed))
  • ½ tsp salt
  • ½ tsp black pepper
  • 225 g (8 oz) rigatoni pasta (replace with gluten-free pasta if needed - rigatoni, spirals or fusilli all work well)
  • 2 tbsp grated Italian style vegetarian hard cheese (you can use parmesan if you don't need a vegetarian cheese)
  • pinch black pepper
  • small bunch fresh parsley (roughly chopped)
PREP
10M
SODIUM
814MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.