Why You’ll Love This Recipe

Packed with fresh vegetables and mushrooms, this vegan pasta sauce offers a depth of flavor that will satisfy even the most dedicated meat lovers. The combination of porcini mushrooms and fresh varieties like chestnut or button mushrooms creates an irresistible, umami-rich base. Paired with wine and herbs, this ragu is the perfect sauce for a comforting pasta dinner that’s both satisfying and nutritious.

Ingredients

1/4 cup dried porcini mushrooms
1 tbsp olive oil
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
2 garlic cloves, minced
8 oz fresh mushrooms (button, chestnut, or a mix)
1/2 cup red wine (vegan-friendly)
2 cups vegetable broth
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper to taste
1 can (14 oz) diced tomatoes
Fresh pasta of choice

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Rehydrate the dried porcini mushrooms in hot water for about 20 minutes, then drain and chop them.
Heat olive oil in a large pan over medium heat. Add the chopped onion, carrots, and celery. Cook until softened, about 5 minutes.
Add minced garlic, cooking for an additional minute.
Stir in the fresh mushrooms and cook for 5-7 minutes until they release their moisture and begin to brown.
Pour in the red wine and allow it to reduce for about 2 minutes.
Add the rehydrated porcini mushrooms, vegetable broth, thyme, rosemary, salt, and pepper. Bring to a simmer and cook for 20 minutes, stirring occasionally.
Add the diced tomatoes and cook for another 5 minutes. Adjust seasoning as needed.
Serve over your favorite pasta, garnished with fresh herbs.

Servings and Timing

Servings: 4
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes

Variations

Mushroom Variety: Feel free to experiment with different mushrooms like shiitake, oyster, or portobello for varied flavors.
Extra Veggies: Add zucchini, bell peppers, or eggplant to increase the veggie content of the ragu.
Wine-Free: If you prefer not to use wine, substitute with extra vegetable broth or a splash of balsamic vinegar for a tangy touch.

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat, adding a bit of vegetable broth if it has thickened too much. This sauce can also be frozen for up to 3 months.

FAQs

Can I use any type of mushroom for this recipe?

Yes, you can use any type of fresh mushrooms, though a mix of different varieties offers the best depth of flavor.

Is the red wine necessary in this recipe?

No, you can substitute the wine with vegetable broth or balsamic vinegar for a slightly different flavor profile.

Can I make this sauce ahead of time?

Yes, this sauce can be made in advance and stored in the fridge for up to 3 days, or frozen for up to 3 months.

What can I serve this sauce with?

This mushroom ragu pairs beautifully with any type of pasta, such as spaghetti, penne, or fusilli. It also works well as a topping for roasted vegetables or polenta.

How can I make this sauce spicier?

You can add red pepper flakes or a dash of hot sauce to give the ragu a bit of heat.

Can I use fresh tomatoes instead of canned?

Yes, fresh tomatoes can be used in place of canned ones, though you may need to cook them down a bit longer to achieve the desired sauce consistency.

Is this recipe gluten-free?

Yes, as long as you use gluten-free pasta, this recipe can be entirely gluten-free.

Can I add plant-based protein to this sauce?

Yes, adding vegan meatballs, tempeh, or lentils would be a great way to increase the protein content of this dish.

How long will the leftovers last?

Leftovers will last in the fridge for up to 3 days or can be frozen for up to 3 months.

Can I add other herbs to the sauce?

Yes, feel free to experiment with basil, oregano, or parsley to tailor the flavor to your preference.

Conclusion

This mushroom ragu vegan pasta sauce is the perfect dish for anyone looking for a comforting, hearty, and healthy meal. With its rich flavors and satisfying texture, it’s a great alternative to traditional meat sauces. Whether you’re a vegan or simply want to enjoy a plant-based dish, this recipe is sure to please. Serve it over your favorite pasta and enjoy a cozy, flavorful meal!

Mushroom Ragu – Vegan Pasta Sauce

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Author: Julia
Total Time: 45 minutes
Yield: 4 servings
Diet: Vegan

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Description

This mushroom ragu vegan pasta sauce offers a savory, hearty, and plant-based alternative to traditional meat sauces. Made with a blend of fresh and dried mushrooms, vegetables, red wine, and herbs, it delivers a rich umami flavor perfect for any pasta dish. Vegan, gluten-free (with the right pasta), and full of wholesome ingredients, this mushroom ragu will satisfy even the most dedicated meat lovers.

Instructions

Rehydrate the dried porcini mushrooms in hot water for about 20 minutes, then drain and chop them.
Heat olive oil in a large pan over medium heat. Add chopped onion, carrots, and celery, and cook until softened, about 5 minutes.
Add minced garlic and cook for an additional minute.
Stir in the fresh mushrooms and cook for 5-7 minutes, until they release their moisture and begin to brown.
Pour in the red wine and allow it to reduce for about 2 minutes.
Add the rehydrated porcini mushrooms, vegetable broth, thyme, rosemary, salt, and pepper. Bring to a simmer and cook for 20 minutes, stirring occasionally.
Stir in the diced tomatoes and cook for another 5 minutes. Adjust seasoning as needed.
Serve the mushroom ragu over fresh pasta, garnished with fresh herbs.

Notes

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. It can also be frozen for up to 3 months.

Reheating: Reheat on the stovetop over low heat, adding a bit of vegetable broth if needed to reach your desired consistency.

Mushroom Variety: You can experiment with different mushrooms such as shiitake, oyster, or portobello for varied flavors.

Wine-Free Option: Substitute the red wine with extra vegetable broth or balsamic vinegar for a tangy twist.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Pasta Sauce
Method: Stovetop
Cuisine: Italian