One Pot Mushroom Ragu with Pasta
One Pot Mushroom Ragu with Rigatoni Pasta. A quick and easy vegetarian dinner - all cooked in one pan!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
- 1 pound 450g mixed mushrooms (I used chestnut and mini portabella)
- 2 tbsp unsalted butter
- 1 tbsp vegetable oil
- 1 onion chopped into small pieces
- 1 red bell pepper de-seeded and chopped
- 1 stick celery chopped into small pieces
- 2 cloves garlic peeled and minced
- ¼ cup 60ml red wine
- 2 x 14oz 400g tins chopped tomatoes
- 1 + ½ cups 360ml 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
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp tomato puree tomato paste if you're in the US (usually gluten free, but check your brand if needed)
- 8 oz 225g 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)
- Small bunch fresh parsley roughly chopped
Chop half the mushrooms into very small pieces, cut the other half into slices.
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.
Add the finely chopped mushrooms, cook for 1 minute before adding in the red wine. Allow to bubble for 2 minutes, then add in the tinned tomatoes, dried herbs, tomato puree, salt and pepper and stock.
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.
Take the lid off and give everything a stir, then serve topped with parmesan, black pepper and parsley.
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.
Calories: 413kcal | Carbohydrates: 62g | Protein: 14g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 17mg | Sodium: 976mg | Potassium: 1043mg | Fiber: 6g | Sugar: 12g | Vitamin A: 1475IU | Vitamin C: 62.9mg | Calcium: 134mg | Iron: 4.6mg