Shiitake Mushroom Ragu with Garlic Butter Pappardelle
This cozy shiitake mushroom ragu features tender mushrooms in a rich tomato sauce and piled high over garlic butter pappardelle noodles. - a hearty dinner favorite AND vegetarian!
Servings 6 servings
Calories 371kcal
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 1 small carrot, shredded
- 1 lb shiitake mushrooms, rinsed, dried and cut into 2-in chunks
- 1 lb button mushrooms, rinsed, dried and cut into 2-in chunks
- 1 teaspoon salt
- 4 cloves garlic, minced
- 3/4 cup dry white wine
- 4 tablespoons tomato paste
- 1/2 cup vegetable broth (or water)
- 1 can (15 oz) diced tomatoes, undrained
- 2 tablespoons minced fresh rosemary
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
Garlic Butter Pappardelle
- 4 tablespoons salted butter
- 4 cloves garlic, minced
- 2 tablespoons minced fresh parsley
- 12 oz pappardelle pasta, cooked according to package instructions and kept warm
- Salt and pepper to taste
- Grated Parmesan cheese for topping
Instructions
Shiitake Mushroom Ragu
- In a large skillet over medium-high heat, heat olive oil until shimmery. Add onion, carrot, mushrooms, and salt to pan and saute 3-4 minutes until mushrooms have released their water and water has evaporated. Add garlic and saute 1 additional minute until fragrant.
- Reduce heat to medium and add wine to pan, using a wooden spoon to scrape up any browned bits. Cook until wine begins to evaporate, about 2 minutes.
- Add tomato paste, vegetable broth, diced tomatoes, rosemary, and red pepper flakes to ragu. Season with salt and pepper to taste. Bring ragu to a simmer then reduce heat to medium-low, cover, and let cook 25 minutes to allow the flavors to meld together.
Garlic Butter Pappardelle
- In a medium skillet over medium heat, melt butter. Add garlic and saute 1-2 minutes until very lightly browned and fragrant. Remove from heat and stir in parsley and cooked pappardelle tossing until evenly coated. Season pasta with salt and pepper to taste.
- To serve ragu, portion pappardelle into serving bowls and top with mushroom ragu. Top with Parmesan cheese if desired. Enjoy!
Nutrition
Serving: 8oz | Calories: 371kcal | Carbohydrates: 43.1g | Protein: 12.4g | Fat: 14.1g | Saturated Fat: 5.8g | Cholesterol: 58mg | Sodium: 536mg | Potassium: 1002mg | Fiber: 2.5g | Sugar: 4.7g | Calcium: 54mg | Iron: 4mg