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Roasted Vegetable Ragu with Pappardelle Recipe

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4.1 from 10 reviews

  • Author: Sara
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Diet: Vegetarian

Description

This Roasted Vegetable Ragu features a robust blend of broiled portobello mushrooms, garlic, carrots, onion, and celery, combined with sautéed cremini mushrooms, tomato paste, and aromatic herbs. Enhanced with red wine and parmesan cheese, it’s a rich and savory sauce perfect for coating tender pappardelle pasta, delivering a comforting and flavorful vegetarian dish.

Ingredients

Roasted Vegetables

  • 4 large portobello mushrooms, quartered
  • 12 whole garlic cloves
  • 2 large carrots, peeled and cut into thirds
  • 1 sweet onion, chopped into quarters
  • 1 celery stalk, cut into thirds
  • 2 tablespoons olive oil (for roasting)
  • Kosher salt and pepper, to taste

Ragu Sauce

  • 4 tablespoons olive oil total (2 tablespoons reserved for sautéing cremini mushrooms)
  • 8 ounces sliced cremini mushrooms, chopped
  • ½ cup tomato paste
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ½ teaspoon crushed red pepper flakes
  • ½ cup dry red wine
  • 1 ½ cups reserved pasta water
  • ½ cup grated parmesan cheese

Pasta

  • 8 to 16 ounces cooked pappardelle pasta, for serving

Instructions

  1. Preheat the broiler: Heat the broiler in your oven to the highest setting, preparing to roast the vegetables with intense direct heat.
  2. Prepare the vegetables: On a baking sheet, spread out the quartered portobello mushrooms, whole garlic cloves, carrot pieces, chopped onion quarters, and celery. Toss them with 2 tablespoons of olive oil and season generously with kosher salt and pepper to enhance their natural sweetness and develop a deep, roasted flavor.
  3. Broil the vegetables: Place the baking sheet in the center of the oven, avoiding placing it directly under the broiler to prevent burning. Broil for 20 minutes, tossing the vegetables once or twice during cooking to ensure even charring and caramelization. Once charred and softened, remove the baking sheet from the oven.
  4. Pulse the roasted vegetables: Transfer the hot roasted vegetables to a food processor and pulse just a few times until coarsely chopped. The vegetables should maintain some texture to add body to the ragu sauce rather than being fully pureed.
  5. Prepare the pasta water: While working with the vegetables, bring salted water to a boil to cook your pappardelle pasta according to package instructions, reserving 1 ½ cups of starchy pasta water for later use.
  6. Sauté cremini mushrooms: In a large skillet over medium heat, warm the remaining 2 tablespoons of olive oil. Add the chopped cremini mushrooms and sauté until browned and softened, about 6 to 8 minutes, which concentrates their flavor and adds depth to the sauce.
  7. Add spices and tomato paste: Stir in the tomato paste, dried basil, dried oregano, and crushed red pepper flakes into the mushrooms. Cook for approximately 5 minutes, allowing the tomato paste to deepen in color which enhances its sweetness and intensity.
  8. Deglaze with wine: Pour in the dry red wine and stir constantly. Allow the mixture to reduce and thicken as the alcohol cooks off, concentrating the flavors.
  9. Incorporate roasted vegetables: Add in the coarsely chopped roasted vegetables from the food processor, stirring to combine evenly.
  10. Adjust sauce consistency: Gradually stir in half of the reserved starchy pasta water to the sauce, cooking until it thickens, then add the remaining pasta water, adjusting the sauce to your preferred consistency.
  11. Finish with parmesan and season: Stir in the grated parmesan cheese until melted and well combined. Taste the sauce, then season with additional salt and pepper if needed to balance flavors.
  12. Serve: Toss the cooked pappardelle pasta with the ragu sauce immediately so the noodles are thoroughly coated. Serve warm, garnished with extra parmesan if desired.

Notes

  • Use portobello mushrooms for a meaty, umami-rich base; cremini mushrooms add earthiness to the sauce.
  • Broiling the vegetables adds deep, caramelized flavors that elevate the ragu.
  • Reserved pasta water contains starch that helps thicken and bind the sauce to the pasta.
  • You can adjust crushed red pepper flakes to control heat level.
  • If you prefer non-alcoholic, substitute red wine with vegetable broth.
  • Serve with a sprinkle of fresh herbs like basil or parsley for added freshness.
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Broiling
  • Cuisine: Italian

Find it online: https://saraflavors.com/roasted-vegetable-ragu-with-pappardelle-recipe/