The combination of umami rich mushrooms and earthy herbs brings this dish a rustic feel, so you want a wine that can counterbalance it. An Italian red with a decent amount of sweetness and bright acidity like a Pinot Nero would be a great start. The lighter tannic nature of Pinot Nero is perfect to not overpower the flavours in a savoury and earthy mushroom pasta dish.
Although the rising popularity of vegan dishes may appear to be a fairly modern phenomenon, fresh vegan pasta has resided in Italian cuisine for centuries, in the form of the southern Italian go-to pasta bianca, or white dough. Combining flour and water, this simple recipe stems from the cucina povera (poor cooking) tradition, dictated by the limited availability of more expensive ingredients. Do not, however, let this taint your image of pasta bianca - paired with a stand-out ragù, such as our wild mushroom sauce, this pasta of humble beginnings proves a real winner in plant-based and non-vegan cooking alike.
Our vegan wild mushroom ragù is a comforting and substantial dish that marries hearty wild mushrooms with earthy thyme and oregano, elevated by fresh, homemade pasta bianca (vegan pasta). Surprisingly simple, we’re confident you’ll love this take on plant-based Italian cuisine.
Vegan Mushroom Ragù Recipe
Serves 3-4
Prep time: 15 minutes
Cook time: 10 minutes
Calories per serving: 351
Ingredients
- 300g mixed wild mushrooms
- 2 cloves of garlic, minced
- 1 shallot, finely chopped
- 120ml vegetable stock
- 3 tbsp extra virgin olive oil
- 1 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp fresh parsley
- A squeeze of lemon
- Salt and pepper to taste
Method
- Heat a tablespoon of oil in a large frying pan. Add the shallot and begin to sauté until brown and softened. Remove from the pan and set aside.
- In the same pan, stir fry your mushrooms until golden brown in a glug of olive oil.
- Add the onions, tomato, stock, dried herbs, salt and pepper. Combine and cook until the mixture reduces into a ragù-like texture.
- Boil your vegan pasta in generously salted water for approximately 3-4 minutes, or until al dente.
- Add the pasta to the mixture, ensuring to add a little of the starchy pasta water if necessary, to ensure a thick, glossy sauce. Prior to serving, be sure to add a squeeze of fresh lemon juice and your roughly chopped fresh parsley. Give the dish a final stir and serve, finishing with a touch of cracked black pepper and a sprinkling of parsley.
How should I serve my Vegan Wild Mushroom Ragù?
As admitted traditionalists, we like to serve our vegan recipes with orecchiette, strascinati or trofie - all staples of the pasta bianca (white dough) family. Pasta Bianca stems from the povera cucina cooking of the South, governed by limited access to expensive ingredients such as eggs. That being said, pasta bianca remains popular in southern Italy, where the lighter dough is more complimentary to its warm climate. With only 2 main ingredients, it is incredibly simple to make your own fresh, vegan pasta at home! For more information about our favourite pasta bianca shapes, check out our article detailing how to make vegan fresh pasta here.
Now you are equipped with the knowledge to make your own vegan pasta, be sure to pair your homemade pasta bianca with our favourite vegan pesto recipes!
Mushroom ragù wine pairing recommendation
by ${author.name}
${author.description}
