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Pappardelle with mushroom ragu, topped with cream and herbs on a white plate.
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5 from 1 vote

Mushroom Ragu Pappardelle

Shredded Mushroom Ragu Pasta made with shredded mushrooms instead of beef that make this the perf vegetarian dish.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner, Pasta
Cuisine: Italian
Servings: 4
Author: Lindsey Baruch

Ingredients

  • 2 cups shredded jumbo oyster mushrooms
  • 2 chopped garlic cloves
  • 1/2 cup chopped onion
  • 12 oz pappardelle pasta
  • 1 cup tomato sauce
  • 1/2 tablespoon soy sauce
  • 1/2 tablespoon balsamic vinegar
  • 1/4 cup shredded parmesan
  • paprika, peppeer + salt to taste

Instructions

  • Start by sweating chopped onions and garlic. 
  • Next add your spices and stir well. 
  • Add your shredded mushrooms. Add your balsamic vinegar and soy sauce and let the mushrooms cook through. Add your sauce and let simmer and grill. 
  • Mix well in cooked pasta, a little dash of pasta water, shredded parmesan and top with burrata!

Nutrition

Calories: 344kcal | Carbohydrates: 64g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 71mg | Sodium: 434mg | Potassium: 396mg | Fiber: 4g | Sugar: 4g | Vitamin A: 318IU | Vitamin C: 4mg | Calcium: 39mg | Iron: 2mg