One Pot Mushroom Ragu with Rigatoni Pasta. A quick and easy vegetarian dinner – all cooked in one pan!
When I ask Chris to ‘just try a little bit of this mushroom‘, his response is always:
‘Why would I want to eat fungus? You’re basically offering me mould ‘.
…and that’s why the kids won’t eat mushrooms too.
Unlike with my fungus-hating husband, I have the power to make the kids try something. We have a rule in our house. You can’t say you don’t like something unless you’ve tried it.
But yeah. They still don’t like mushrooms.
So this ones just for me, and you – my kindred fungus-loving friends.
A one pot pasta, where the ingredients are added in as you go. Less washing up yay!
Here’s what you’ll need:
Chop these veggies. We’ve got lots of mushrooms. I like to slice half and then finely chop half. These finely chopped mushrooms give the sauce some body. They cook down to make the sauce feel thicker and more filling – rather than just sauce sliding off big chunks of veg.
Fry off those veggies with some garlic and seasoning, then simmer with a little red wine, before adding tinned tomatoes, tomato puree (paste), herbs, a little sugar, and then the stock.
The stock will make the sauce look quite liquid-y – but the pasta (which goes in next) will absorb a lot of it. Once the pasta is in, the pan is covered (foil is fine) and left to simmer – with the occasional stir for about 12-14 minutes.
That’s it. Dish it up – sprinkle with a little cheese and parsley and you’ve got a whole pan of mushroom ragu with rigatoni to yourself (presuming your family are fungus haters too). Fortunately the leftovers can be frozen – see my tips below.
Recipe tips:
Can I make it gluten free?
Yes – use homemade gluten free stock, or water + bouillon. Also replace the pasta with a gluten free pasta. Gluten free pasta can sometimes absorb more water than regular pasta, so you may need to add in a splash of water towards the end of the cooking time.
Also, check your tomato puree (tomato paste if you’re in the US) brand is gluten free.
Can I make it ahead?
You can make it ahead, cool, cover and refrigerate for up to a day. It’s better to reheat in the oven (covered in foil) – as this will help the heat to disperse better, without the pasta being broken – as it would if it was being stirred in a pan. Heat in the oven at 190C/375F for about 20-25 minutes until hot throughout.
Note: the dish will be a little less saucy if you make it ahead, as the pasta will absorb more of the liquid. You can add an extra few tablespoons of stock or hot water when reheating the pasta to ensure it’s still saucy.
Will if freeze?
Yes, cool, cover and freeze. Then defrost in the refrigerator. As per the re-heat instructions above – reheat in the oven (covered in foil) at 190C/375F for about 20-25 minutes until hot throughout. Again, add an extra few tablespoons of stock or hot water when reheating the pasta to ensure it’s still saucy.
Can I swap out the red wine?
Yes, swap the wine for a tablespoon of worcester sauce (you can buy vegetarian, anchovy-free versions at large supermarkets – check it’s gluten free if needed), then add the tinned tomatoes right away (no need to let simmer for a couple of minutes, as you would with the wine).
The One Pot Mushroom Ragu with Pasta Recipe:
One Pot Mushroom Ragu with Pasta
Ingredients
- 450 g (1 lb) mixed mushrooms I used chestnut and mini portabella
- 2 tbsp unsalted butter
- 1 tbsp vegetable oil
- 1 onion chopped into small pieces
- 1 stick celery chopped into small pieces
- 1 red bell pepper de-seeded and chopped
- 2 cloves garlic peeled and minced
- 60 ml (1/4 cup) red wine
- 2 x 400g (2 x 14oz) tins chopped tomatoes
- 360 ml (1 ½ cups) hot vegetable stock use hot water plus 3 tsp vegetable bouillon for gluten-free
- 1 tsp sugar
- 1 tbsp dried thyme
- 1 tsp dried oregano
- 2 tbsp tomato puree paste for US (usually gluten-free, but check your brand if needed)
- ½ tsp salt
- ½ tsp black pepper
- 225 g (8 oz) rigatoni pasta replace with gluten-free pasta if needed - rigatoni, spirals or fusilli all work well
- 2 tbsp grated Italian style vegetarian hard cheese you can use parmesan if you don't need a vegetarian cheese
- pinch black pepper
- small bunch fresh parsley roughly chopped
Instructions
- Chop half the mushrooms into very small pieces, and cut the other half into slices.450 g (1 lb) mixed mushrooms
- Heat the butter and oil in a large frying pan (skillet). Add the onions and celery and fry on a medium heat for 5 minutes until softened. Add the red pepper and garlic and cook for a further two minutes. Add in the sliced mushrooms and cook for 2-3 minutes until softened.2 tbsp unsalted butter, 1 tbsp vegetable oil, 1 onion, 1 stick celery, 1 red bell pepper, 2 cloves garlic
- Add the finely chopped mushrooms, and cook for 1 minute before adding in the red wine. Allow to bubble for 2 minutes, then add in the tinned tomatoes, stock, sugar, dried herbs, tomato puree, salt, and pepper.60 ml (1/4 cup) red wine, 2 x 400g (2 x 14oz) tins chopped tomatoes, 360 ml (1 ½ cups) hot vegetable stock, 1 tsp sugar, 1 tbsp dried thyme, 1 tsp dried oregano, ½ tsp salt, ½ tsp black pepper, 2 tbsp tomato puree
- Bring to the boil, then stir in the dry pasta. Place a lid or some foil on the pan, turn down the heat to low and allow to simmer for 12-14 minutes – until the rigatoni is cooked through. Stir once or twice during this time. You can add a splash of hot water if it looks like it's getting a little dry.225 g (8 oz) rigatoni pasta
- Take the lid off and give everything a stir, then serve topped with parmesan, black pepper, and parsley.2 tbsp grated Italian style vegetarian hard cheese, small bunch fresh parsley, pinch black pepper
Notes
Can I make it gluten free?
Yes - use homemade gluten free stock, or water + bouillon. Also replace the pasta with a gluten free pasta. Gluten free pasta can sometimes absorb more water than regular pasta, so you may need to add in a splash of water towards the end of the cooking time. Also, check your tomato puree (tomato paste if you're in the US) brand is gluten free. .Can I make it ahead?
You can make it ahead, cool, cover and refrigerate for up to a day. It's better to reheat in the oven (covered in foil) - as this will help the heat to disperse better, without the pasta being broken - as it would if it was being stirred in a pan. Heat in the oven at 190C/375F for about 20-25 minutes until hot throughout. . Note: the dish will be a little less saucy if you make it ahead, as the pasta will absorb more of the liquid. You can add an extra few tablespoons of stock or hot water when reheating the pasta to ensure it's still saucy. .Will if freeze?
Yes, cool, cover and freeze. Then defrost in the refrigerator. As per the re-heat instructions above - reheat in the oven (covered in foil) at 190C/375F for about 20-25 minutes until hot throughout. Again, add an extra few tablespoons of stock or hot water when reheating the pasta to ensure it's still saucy. .Can I swap out the red wine?
Yes, swap the wine for a tablespoon of worcester sauce (you can buy vegetarian, anchovy-free versions at large supermarkets - check it's gluten free if needed), then add the tinned tomatoes right away (no need to let simmer for a couple of minutes, as you would with the wine). . Nutritional information is per serving.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I first created this recipe for DIYs.com.
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Brilliant recipe, the sauce had lots of flavour and a good consistency. I didn’t have rigatoni but still worked well. Will definitely do it again!
This was a first attempt at meat free Monday with young people in mind, who eat very little in the way of vegetables. Absolutely delicious and easy to make. Loved it.
I’m glad my boyfriend like mushrooms because this sounds amazing!! Plus mushrooms are just the best! However, we have a battle about “holiday” flavors. Cinnamon, nutmeg, pumpkin, etc. He hates it and I love it. So he spends most of the holiday season eating food he doesn’t like LOL!
I made this when my mother in law came over for dinner, she LOVES mushrooms. It went down a treat. Totally polished off . Thanks for sharing.
This looks yummy, we love fungus, I’ll make it soon!