Dinner

Creamy Mushroom Ragu with Pasta Recipe

ByHarper Ellington November 17, 2025November 17, 2025

Introduction

This hearty Mushroom Ragu is a flavorful vegetarian sauce that’s rich, savory, and perfect for pasta nights. Made with a combination of white and brown mushrooms, fresh vegetables, and aromatic herbs, it delivers a satisfyingly creamy texture without any dairy. It’s a comforting dish that will please mushroom lovers and meat-eaters alike.

Ingredients

2 tablespoons extra virgin olive oil
1 large onion
2 medium carrots
1 large stalk celery
3 cloves garlic
½ teaspoon rosemary
3 bay leaves
½ cup tomato paste (the thick variety)
2 pounds mushrooms (1 pound white, 1 pound brown)
1 teaspoon salt (or more to taste)
⅛ teaspoon black pepper
1 tablespoon balsamic vinegar (or more to taste)
10 leaves fresh basil
12 ounces pasta (we used fettuccine)
Parmesan cheese (optional, for serving)

Instructions

Step 1: Prepare the vegetables by coarsely chopping the mushrooms either by knife or in a food processor in 3 or 4 batches. Set aside in a bowl. Chop the onion, carrots, and celery coarsely as well, either by hand or pulsing in a food processor.
Step 2: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion, carrots, and celery, sautéing for about 5 minutes while stirring frequently until softened.
Step 3: Add the grated garlic, rosemary, bay leaves, and tomato paste to the pan. Stir and cook for 3 minutes until the tomato paste darkens slightly, releasing its deep flavor.
Step 4: Add the chopped mushrooms, sprinkle with salt and black pepper, then cook on medium-high heat for about 20 minutes. Stir occasionally until all the mushroom water has evaporated and the mixture is thick and creamy.
Step 5: Stir in the balsamic vinegar, then turn off the heat. Taste and adjust salt if needed to achieve a rich, savory flavor.
Step 6: Meanwhile, cook the pasta in salted boiling water according to package instructions until al dente. Reserve 1 cup of the pasta cooking water and drain the pasta.
Step 7: Add the drained pasta to the pan with the mushroom ragu. Pour in about ¼ cup of the reserved pasta water and toss over medium heat for a few seconds until the pasta is well coated and the sauce clings to it.
Step 8: Serve topped with fresh basil leaves, a drizzle of olive oil, and grated or shaved Parmesan cheese if desired.

Tips & Variations

For a deeper flavor, use a mix of wild mushrooms if available instead of just white and brown mushrooms.
If you prefer a smoother sauce, pulse the cooked mushroom ragu briefly in a food processor before tossing with pasta.
Adding a splash of red wine along with the tomato paste enhances complexity and richness.
For a vegan version, skip the Parmesan and drizzle with extra olive oil or nutritional yeast.
Try serving the ragu over creamy polenta or roasted vegetables for a gluten-free option.

Storage

Store leftover mushroom ragu in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or broth if the sauce thickens too much. Cooked pasta can be stored separately and combined with the ragu when reheating to maintain texture.

How to Serve

A close-up of a white plate holds a serving of pasta with a dark brown chunky meat sauce mixed in thickly with flat fettuccine noodles. The sauce is rich and textured with visible bits of minced meat and small finely chopped vegetables. There are cooked whole brown mushrooms scattered on the left side of the plate, along with fresh bright green basil leaves adding contrast. Thin slices of green onion are sprinkled on top, giving a fresh pop of color. A knife with a light cream handle rests on the right side, partially covered by the pasta. The plate sits on a white marbled surface with a piece of bread in the upper right corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this Mushroom Ragu ahead of time?

Yes, the ragu can be prepared a day in advance and stored in the refrigerator. Flavors often improve after resting, making it an excellent make-ahead option.

What type of mushrooms works best for this ragu?

Using a combination of white button mushrooms and brown cremini gives a nice balance of flavor and texture. You can also add wild mushrooms like shiitake or porcini for a more intense earthy taste.