Vegetable Ragu with Pappardelle Pasta
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Inside the Rustic Kitchen · by Emily★ 4.9 (8)

Vegetable Ragu with Pappardelle Pasta

NUTRITION · PER SERVING75M COOK
CAL 29%·PRO 39%
CARBS 84G58% OF CAL
6G FIBER8G SUGAR70G OTHER
FAT 16G25% OF CAL
3G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A rich plant-based ragu made with vegetables, herbs, and mushrooms. So flavorful you won't miss the meat; toss with pappardelle and top with cheese.

mainitalianpastavegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 1 large carrot (or 2 small, peeled and finely chopped)
  • 1 stick celery (finely chopped)
  • 1 large large onion (peeled and finely chopped)
  • 1 red bell pepper (finely chopped (seeds and stalk removed))
  • 3 cloves garlic (peeled and finely chopped)
  • 1 cup fresh cherry tomatoes (cut into quarters)
  • 1 tbsp fresh rosemary (roughly chopped)
  • 1 tbsp fresh thyme (roughly chopped)
  • 3-4 sage leaves (roughly chopped)
  • 1 bay leaf
  • ½ cup white wine ((125ml))
  • 2 cups vegetable stock ((500ml))
  • 1 tbsp tomato paste ((tomato puree UK))
  • 2 tbsp dried porcini mushrooms
  • 2 tbsp olive oil
  • 2 tbsp butter ((30g))
  • salt and pepper (to season)
  • 14 oz pappardelle pasta or pasta of choice ((400g))
PREP
15M
SODIUM
572MG
ESTIMATE
COMPLETE

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