One pan mushroom ragu bake with pasta

  • Serves: 6
  • Preparation: 20 minutes
  • Cooks In: 1 hour
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Ingredients

200 g white button mushrooms
375 g Portobello mushroom
2 carrots
2 red onions (can use brown)
4 cloves of garlic (or 1 tbsp crushed garlic)
2 tbsp olive oil
30 g miso paste
2 ½ cups vegetable broth, divided
¼ cup parsley, chopped
2 sprigs rosemary
2 sprigs thyme
2 tbsp tomato paste
1 tbsp plain flour
1 tbsp red wine vinegar
½ cup red wine
1 can of tomatoes
350 g fresh pasta
fresh herbs as garnish (basil, parsley)
Parmesan to serve

Method

1

Prepare all ingredients: dice onions, carrots, and garlic if using fresh garlic, white button mushrooms, and slice the portobello mushrooms.

2

Heat Dutch oven over medium to high heat, add olive oil and sauté onions and carrots for around 5 minutes. Add garlic, cooking for a further 2–3 minutes.

3

Add the mushrooms to the pot with ¼ cup of the vegetable broth. Stir well and let the mushrooms wilt for about 10 minutes.

4

In a small bowl, mix the flour with 2 tbsp vegetable stock. Add flour mix and tomato paste to the Dutch oven and combine well.

5

Then add the red wine, canned tomatoes, remaining vegetable stock (2 cups), red wine vinegar and salt. Stir well, reduce to a simmer and add the herbs and miso.

6

Simmer with the lid on for 20 minutes, stirring 4 or 5 times. Remove the lid and simmer for a further 15 minutes.

7

Wash your fresh pasta with cold water and then add it into the ragu and continue to cook and stir for 3–4 minutes until your ragu is done.

8

Serve with some fresh herbs and parmesan.

Ingredients

 200 g white button mushrooms
 375 g Portobello mushroom
 2 carrots
 2 red onions (can use brown)
 4 cloves of garlic (or 1 tbsp crushed garlic)
 2 tbsp olive oil
 30 g miso paste
 2 ½ cups vegetable broth, divided
 ¼ cup parsley, chopped
 2 sprigs rosemary
 2 sprigs thyme
 2 tbsp tomato paste
 1 tbsp plain flour
 1 tbsp red wine vinegar
 ½ cup red wine
 1 can of tomatoes
 350 g fresh pasta
 fresh herbs as garnish (basil, parsley)
 Parmesan to serve

Directions

1

Prepare all ingredients: dice onions, carrots, and garlic if using fresh garlic, white button mushrooms, and slice the portobello mushrooms.

2

Heat Dutch oven over medium to high heat, add olive oil and sauté onions and carrots for around 5 minutes. Add garlic, cooking for a further 2–3 minutes.

3

Add the mushrooms to the pot with ¼ cup of the vegetable broth. Stir well and let the mushrooms wilt for about 10 minutes.

4

In a small bowl, mix the flour with 2 tbsp vegetable stock. Add flour mix and tomato paste to the Dutch oven and combine well.

5

Then add the red wine, canned tomatoes, remaining vegetable stock (2 cups), red wine vinegar and salt. Stir well, reduce to a simmer and add the herbs and miso.

6

Simmer with the lid on for 20 minutes, stirring 4 or 5 times. Remove the lid and simmer for a further 15 minutes.

7

Wash your fresh pasta with cold water and then add it into the ragu and continue to cook and stir for 3–4 minutes until your ragu is done.

8

Serve with some fresh herbs and parmesan.

One pan mushroom ragu bake with pasta

Tags:

 Dinner

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