Mediterranean Mushroom Pasta
Servings: 4 people
- 2 tablespoons extra virgin olive oil
- 1 large onion chopped
- 2 medium carrots chopped
- 1 rib celery chopped
- 3 cloves garlic pressed or minced
- 1 teaspoon dried oregano or ½ tsp dried rosemary
- ½ cup (120 g) tomato paste thick type from a tube or small can
- 2 pounds (900 g) mushrooms white, brown or a mix
- ¾ teaspoons salt or more to taste + black pepper
- 1 tablespoon balsamic vinegar or more to taste — sub soy sauce
- 10 leaves fresh basil
- 12 ounces (340 g) fettuccine or you pasta of choice
- 1 handful parmesan cheese or more to taste — grated or shaved
- Chop the Vegetables: Chop 2 pounds mushrooms in batches with a knife or food processor and set aside. Chop 1 large onion, 2 medium carrots, 1 rib celery, and 3 cloves garlic the same way.
- Start the Sauce: Heat 2 tablespoons extra virgin olive oil in a large pan. Add chopped onion, carrot, celery, garlic, 1 teaspoon dried oregano, and ½ cup tomato paste. Cook for 5 minutes, stirring until soft and fragrant. Add a splash of water if it sticks.
- Cook the Mushrooms: Add chopped mushrooms, ¾ teaspoons salt, and pepper. Cook on medium-high for about 20 minutes, stirring sometimes, until all liquid is gone. Stir in 1 tablespoon balsamic vinegar, taste, and adjust.
- Boil the Pasta: Cook 12 ounces fettuccine in salted boiling water until al dente. Save 1 cup of the cooking water, then drain.
- Mix and Serve: Add pasta to the mushroom sauce with a splash of cooking water. Toss well, then top with 10 leaves fresh basil, a drizzle of olive oil, and parmesan.
Substitutions
- Olive oil → Avocado oil, canola oil, or a light olive oil spray for a low saturated fat pasta meal.
- Onion → Red onion or shallots for a slightly sharper flavor.
- Carrots → Parsnips or sweet potatoes for extra sweetness and depth.
- Celery → Fennel stalks or leek greens for a mild twist.
- Garlic → Garlic powder or jarred minced garlic if you’re short on time.
- Oregano → Rosemary, thyme, or Italian herb mix.
- Tomato paste → Canned crushed tomatoes, marinara sauce, or blended roasted red peppers.
- Mushrooms → Portobello, shiitake, or cremini for a heartier meaty mushrooms pasta.
- Balsamic vinegar → Soy sauce, tamari, or a splash of red wine vinegar.
- Fresh basil → Parsley, arugula, or fresh spinach stirred in at the end.
- Pasta → Spaghetti, rigatoni, whole-wheat pasta, or chickpea/lentil pasta for more plant-based protein pasta.
- Parmesan cheese → Pecorino Romano, nutritional yeast for a vegan option, or shredded dairy-free parmesan.
- Make it ahead: The ragu thickens and tastes even better the next day—perfect for meal prep.
- Use a food processor: Chop veggies and mushrooms in batches to save time. Pulse gently to keep texture.
- Use a wide skillet: More surface area means mushrooms release water faster, giving you a rich sauce instead of steaming.
- Don’t rush the soffritto: Slowly soften onion, carrot, and celery.
- Boost umami: A splash of balsamic adds balance. Soy sauce works too, just go lighter since it’s saltier.
- Loosen with broth if needed: If the ragu feels too thick, stir in a little vegetable broth or water.
- Reserve pasta water: The starchy water helps the sauce cling to pasta for that silky restaurant finish.
- Garnish generously: Basil, parmesan, or nutritional yeast add freshness and a burst of flavor.
