epicurious4.7
Pasta With Creamy Mushroom Ragù
This weeknight-friendly recipe for vegetarian mushroom ragù turns out a rich, tomato-y sauce that tastes like it simmered for hours.
👥 4 Servings👤 Chris Morocco📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●saucepan
- ●bowl
📝 Preparation Steps
1
Heat oil in a small pot or large saucepan over medium. Add onion and a big pinch of salt. Cook, stirring occasionally, until onion is very soft, 6–⏱️ 8 minutes. Add garlic and cook, stirring often, until softened and beginning to turn golden around edges, about ⏱️ 4 minutes.
2
Add tomato paste to pot and cook, stirring constantly, until slightly darkened in color, about ⏱️ 1 minute. Add mushrooms and season with more salt. Cook, stirring often, until softened, 6–⏱️ 8 minutes.
3
Add cream and 1 cup water, increase heat to high, and bring to a boil. Reduce heat and simmer, stirring occasionally, until ragù is slightly thickened, 13–⏱️ 17 minutes. Taste and season with pepper and more salt as needed.
4
Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about ⏱️ 2 minutes less than package directions. Drain, reserving 2 cups pasta cooking liquid.
5
Add pasta, butter, 1 cup pasta cooking liquid, and 1 oz. Parmesan to ragù. Cook, tossing and adding more pasta cooking liquid by ¼-cupful as needed, until sauce coats pasta and pasta is al dente, about ⏱️ 2 minutes.
. Parmesan, finely grated (about ½ cup), plus more for serving1 oz
6
Divide pasta among shallow bowls or plates and top with more Parmesan.
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