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5 from 35 votes

Mushroom Ragu - Vegan Pasta Sauce

By: Bella Bucchiotti
This mushroom ragu vegan pasta sauce is well worth making. The homemade spaghetti sauce with mushrooms makes it the best ragu recipe for vegans or anyone that loves vegetables. You will love this flavourful, meatless ragu.
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Servings: 6

Ingredients 

  • 3/4 Ounce porcini mushrooms, dried
  • 4 Tablespoons olive oil
  • 1 onion, peeled and finely chopped
  • 2 carrots, peeled and finely chopped
  • 2 Stalks celery, finely chopped
  • 3 Cloves garlic, peeled, finely chopped
  • 16 Ounce mushrooms, finely chopped
  • 3/4 Cup red wine, vegan
  • 1 Can crushed tomatoes, 14 ounces
  • 2 Tablespoons thyme, fresh, leaves stripped from stems, finely chopped
  • 1 Sprig rosemary, leaves stripped from stem, finely chopped
  • 1 Cup vegetable stock
  • Salt and pepper, to taste
  • 12 Ounces pasta, vegan

Instructions 

  • Add the dried porcini mushrooms to a small bowl and pour over enough boiling water to cover them. Set aside.
  • Heat the oil in a large cooking pan then add the onion, carrots, celery, rosemary and thyme. Sauté over a medium heat for 5 minutes
  • Add the chopped garlic and cook for 1 minute.
  • Add the chopped mushrooms and cook for 5 minutes.
  • Turn up the heat and pour the wine into the pan, bring it to the boil and allow the alcohol to evaporate for 2 minutes.
  • Meanwhile, drain the porcini mushrooms but reserve the water. Roughly chop the porcini mushrooms.
  • To the pan, add the crushed tomatoes, vegetable stock, chopped porcini mushrooms and the water from the porcini mushrooms. Bring to the boil.
  • Reduce the heat to a simmer, add salt and pepper to taste and cook for 45 minutes
  • When the sauce is almost ready, prepare the pasta according to the cooking instructions. Drain the pasta and add it straight to the sauce, coating the pasta well.

Notes

  • Hopefully, you’ll be able to find dried porcini mushrooms in your local store. They add a real depth of flavour to the mushroom ragu. If they are not available you can substitute with dried shiitake mushrooms or, leave them out.
  • We used a mixed selection of woodland mushrooms which included the chestnut, shiitake and oyster varieties. However, you can use any variety of mushrooms you enjoy.
  • We have found the best way to prepare the mushrooms for this dish is tearing them into small chunks by hand and then running a very sharp knife through the torn mushrooms to chop them into small pieces. This gives the appearance of ‘mushroom mince’ and thus the ragu-like sauce.
  • Store the sauce in an airtight container in the fridge where it will keep for 2 days. Mushroom Ragu freezes very well for up to 3 months.

Nutrition

Calories: 195kcal | Carbohydrates: 20g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 576mg | Potassium: 868mg | Fiber: 5g | Sugar: 10g | Vitamin A: 4045IU | Vitamin C: 19mg | Calcium: 64mg | Iron: 3mg
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