One pan mushroom ragu bake with pasta

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

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

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.

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

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.

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.

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

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.

Serve with some fresh herbs and parmesan.

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One pan mushroom ragu bake with pasta