Vegan Tagliatelle with Mushroom Ragu
Rich, deeply savory, and built entirely from plants, this mushroom ragu is the kind of sauce that makes people forget they're not eating meat. The secret is layering two types of mushrooms — dried porcini rehydrated in boiling water and a full pound of finely chopped cremini — so the sauce develops a meaty, umami-packed depth that slow-simmered beef ragu would envy. Toasted tomato paste, a splash of vegan-certified red wine, and that earthy porcini soaking liquid all go into the pot, giving the sauce a complexity that tastes like it took all day even though it comes together in under an hour. A classic soffritto of onion, carrot, and celery forms the aromatic backbone, and fresh thyme and a bay leaf round everything out while the sauce simmers down to something thick and glossy. Tossing the tagliatelle directly in the pan with a little reserved pasta water is the move that ties it all together, helping the sauce cling to every ribbon of pasta. It serves four, and honestly, you'll want to make a double batch just to have leftovers. Finish with a scatter of fresh parsley and a dusting of vegan parmesan if you have it — this one is dinner-party worthy on a weeknight budget.
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Learn more →Ingredients
4 servings
For the ragu
- 1 oz dried porcini mushrooms
- 1 cup boiling water
- 3 tbsp olive oil
- 1 medium yellow onion, finely diced
- 2 medium carrots, finely diced
- 2 stalks celery, finely diced
- 4 cloves garlic, minced
- 1 lb cremini mushrooms, finely chopped
- 2 tbsp tomato paste
- ½ cup vegan-certified dry red wine
- 1 can (14 oz) crushed tomatoes
- 1 cup vegetable broth
- 4 sprigs fresh thyme
- 1 bay leaf
- ½ tsp salt, plus more for pasta water
- ¼ tsp black pepper
For the pasta
- 12 oz dry tagliatelle
- ¼ cup pasta cooking water, reserved
For serving
- 2 tbsp vegan parmesan, for serving (optional)
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Place the dried porcini mushrooms in a small bowl and pour the boiling water over them. Let soak for 15 minutes, until softened. Lift the mushrooms out, squeeze gently, and finely chop them. Pour the soaking liquid through a fine-mesh strainer into a separate container, discarding any grit at the bottom; set the strained liquid aside.
- 2
Heat the olive oil in a large skillet or wide sauté pan over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 8 minutes.
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