Ingredients
- 300 g mushrooms sliced
- 1 onion finely chopped
- 2 garlic cloves minced
- 2 tbsp olive oil
- 1 carrot finely diced
- 1 celery stalk finely chopped
- 400 g canned crushed tomatoes
- 1 tsp dried thyme
- 1 tsp dried origanum
- 1 tsp dried basil
- 200 ml vegetable broth
- 200 ml red wine (make sure it's vegan)
- 2 bay leaves
- 250 g tagliatelle pasta
- salt to taste
- pepper to taste
Garnish
- Fresh basil leaves
- Vegan Parmesan cheese (optional)
Instructions
- Heat the olive oil in a large pan over medium heat. Add the chopped onion and garlic, and sauté until translucent, about 2-3 minutes.
- Add the sliced mushrooms, carrots, and celery to the pan. Cook, stirring occasionally, until the vegetables have softened and the mushrooms have released their liquid, about 5-7 minutes.
- Pour in the red wine and vegetable broth. Stir well and bring the mixture to a simmer.
- Add the crushed tomatoes, dried thyme, dried oregano, dried basil, bay leaves, salt, and pepper. Stir to combine.
- Reduce the heat to low, cover the pan, and let the ragu simmer for about 20-30 minutes, stirring occasionally. The sauce should thicken and the flavors meld together.
- While the ragu is simmering, cook the tagliatelle pasta according to the package instructions until al dente. Drain and set aside.
- Once the ragu has thickened and the vegetables are tender, taste and adjust the seasoning as needed. Remove and discard the bay leaves.
- Serve the mushroom ragu over the cooked tagliatelle pasta. Garnish with fresh basil leaves and vegan Parmesan cheese, if desired.Enjoy your vegan mushroom ragu on tagliatelle!
Nutrition Facts
Vegan mushroom ragu
Serving Size
1 Serving
Amount per Serving
Calories
418
% Daily Value*
Fat
11
g
17
%
Saturated Fat
2
g
13
%
Trans Fat
0.04
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
6
g
Cholesterol
53
mg
18
%
Sodium
363
mg
16
%
Potassium
855
mg
24
%
Carbohydrates
61
g
20
%
Fiber
6
g
25
%
Sugar
10
g
11
%
Protein
13
g
26
%
Vitamin A
2928
IU
59
%
Vitamin C
14
mg
17
%
Calcium
88
mg
9
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.