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Okay, first let’s start by saying, despite everything you were taught as a child. Contrary to popular belief, not ever meal needs meat! There is a reason for #MeatlessMonday, and that is to take a break from the notion that chicken or beef needs to be at every dinner table. Quite the contrary in fact when you have a delicious, stick to your ribs recipe that does not requite anything besides veggies, pasta, and some awesome sauce! This pappardelle with mushroom ragu is creamy, cheesy, and rich. And you won’t even miss the meat! This gets loaded up with hearty, earthy mushrooms!
Mushroom Ragu
The base of this amazing pasta begins with an incredible mushroom sauce. To begin, in a large saute pan over medium heat, add 3 tbsp of olive oil and one medium shallot, minced, and cook for 2-3 minutes until translucent. Next, add8 oz each of sliced baby Bellas and shiitake mushrooms and sauté for 3-5 minutes or until tender.Once tender, add in 3-4 minced cloves of garlic, 1 tbsp of chopped rosemary, and 2 tbsp of chopped Italian parsley. Saute another minute or until fragrant.
It is important to not season with salt at this point. Salt will draw all of the moisture out of the mushrooms and leave a lot of excess water in your pan. You want the mushrooms to become tender but not soggy. Once there, add in one can of beef consommé and 1 cup of beef broth, or just broth if you cannot find the consommé. And that is it! You are more than welcome to add in a tbsp of tomato paste before the consommé and broth to add another layer of flavor, but quite honestly the earthy mushrooms combined with herbs and shallots builds the best base of a sauce ever!
Pappardelle Pasta
For this recipe, I used fresh pappardelle pasta, which is really just a wide version of fettuccine on steroids. If you can find fresh pappardelle, feel free to use any other long cut pasta like fettuccine. You could even get lasagna noodles and use a pizza cutter to slice them into smaller strips. If you end up using dried pasta, simply cook it ahead of time according to package directions, minus 2-3 minutes so they are not cooked completely through.
Back to the sauté pan with the mushrooms and broth. Bring this to a simmer and throw in your fresh or partially cooked pasta. Make sure the pasta is as submerged as possible and bring to a simmer for 3-5 minutes, or until the pasta is tender. Once the pasta is al dente and most of the liquid is absorbed, add in 3/4 cups of heavy cream. Also stir in 1/2 cup of shaved parmesan. Stir to combine and bring to a simmer for 2-3 minutes or until the sauce thickens enough to coat the back of a spoon.
Once there, serve immediately in a shallow bowl or plate and garnish with additional parsley and parmesan. Pappardelle with creamy mushroom ragu will end up being your go-to Meatless Monday, or any day of the week, indulgent dinner! It is hearty, velvety, and indulgent. What’s not to love with that winning combo and a super fun addition of fresh pasta?
Want More Vegetarian Recipes?
Cauliflower Steaks With Chimichurri
Grilled Asparagus Salad
Hummus Veggie Wraps
Grilled Vegetable Orzo Salad
Baked Spinach Artichoke Dip
Savory Zucchini Cheddar Waffles
Cucumber Avocado Salad
Pappardelle with Creamy Mushroom Ragu
Ingredients
- 3 tsp olive oil
- 1 medium shallot diced
- 8 oz sliced baby Bella mushrooms
- 8 oz sliced shitake mushrooms
- 4 cloves garlic minced
- 1 tbsp rosemary minced
- 2 tbsp Italian parsley minced, plus more for garnish
- 10.5 oz can beef consommé
- 1 cup beef broth
- 12 oz fresh pappardelle or any long cut pasta
- ¾ cup heavy cream
- ½ cup shaved parmesan
- salt and pepper to taste
Instructions
- In a large saute pan over medium heat, add shallots and cook for 2-3 minutes until translucent
- Add baby Bellas and shiitake mushrooms and sauté for 3-5 minutes or until tender.
- Add in the garlic, rosemary, and parsley and cook for another minute or until fragrant.
- Slowly pour in the beef consommé and broth and the fresh pasta. Make sure the pasta is as submerged as possible and bring to a simmer for 3-5 minutes, or until the pasta is tender
- If you do not have fresh pasta, cook according to package directions, minus 2-3 minutes, and finish in the pan with mushrooms based on the directions above
- Once the pasta is al dente and most of the liquid is absorbed, add in the heavy cream and parmesan. Stir to combine and bring to a simmer for 2-3 minutes or until the sauce thickens enough to coat the back of a spoon
- Season to taste and serve in shallow bowls and garnish with additional parsley and parmesan cheese. Serve immediately
