There’s something truly delightful about transforming simple vegetables into a surprisingly elegant dish. Imagine the heady aroma of portobello mushrooms mingling with roasted garlic, filling your kitchen with warmth and comfort. This simple yet enchanting Mushroom Tagliatelle featuring a Charred Vegetable Ragù has become my go-to recipe for those evenings when I crave something fulfilling but don’t want to spend hours in the kitchen.
After a long week, whipping up this pasta dish feels like a little hug in a bowl. The charred vegetables are not just a feast for the eyes; they soften and sweeten beautifully, creating a sauce that clings to the tagliatelle like a well-worn sweater. Whether you’re dining solo or impressing a special guest, this dish hits all the right notes: it’s flavorful, versatile, and can easily steal the show on any table. Let’s dive into the magic of this gorgeous pasta dish that’s ready to elevate your home cooking to new heights!
Why is Charred Vegetable Ragù so special?
Rich, Bold Flavors: The charred vegetables create a depth of flavor that will leave your taste buds dancing.
Easy to Make: With minimal prep time, you can whip this dish up even on the busiest weeknights.
Versatile Dish: Enjoy it as a hearty main or a delightful side, perfect for any occasion.
Crowd-Pleaser: Your friends and family will rave about this elegant yet comforting meal, whether it’s a special dinner or a cozy weeknight feast.
Healthy Comfort Food: Packed with vegetables, this dish nourishes your body while keeping those cravings at bay. Explore more veggie delights in our easy vegetable recipes.
Charred Vegetable Ragù Ingredients
Unlock the secrets of a delicious Charred Vegetable Ragù with these key ingredients!
For the Roasted Vegetables
• Portobello mushrooms – These add a robust umami flavor to your ragù.
• Garlic – Roasting enhances its sweetness, making it a perfect aromatic base.
• Yellow onion – Brings a touch of sweetness and depth to the flavor profile.
• Celery – Adds crunch and a subtle earthiness to the dish.
• Carrots – Sweetens the sauce naturally while contributing a beautiful color.
• Extra-virgin olive oil – Essential for roasting and adds a rich, fruity flavor.
For the Ragù Sauce
• Fresh cremini mushrooms – Offer additional texture and a deep mushroom flavor.
• Tomato paste – Provides a concentrated richness that ties all the flavors together.
• Dried oregano – A perfect herb for a Mediterranean twist in the ragù.
• Dry red wine – Enhances the sauce’s flavor and complexity.
• Kosher salt – Balances and enhances all the flavors in the ragù.
• Black pepper – Adds a hint of warmth and spice to the dish.
For the Pasta
• Bronze-cut durum wheat tagliatelle – The perfect pasta for holding onto that mesmerizing Charred Vegetable Ragù.
• Parmigiano-Reggiano cheese – Grated on top, it finishes the dish with creamy goodness and a salty bite.
This delightful assembly of ingredients is what makes your Mushroom Tagliatelle shine! Ready to bring it all together?
How to Make Mushroom Tagliatelle
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Preheat the broiler: Set your oven’s broiler to low with the rack positioned in the middle. This initial step will start to develop those tasty charred flavors in your vegetables.
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Prepare and roast the vegetables: Toss the portobellos, garlic, onion, celery, and carrots with a tablespoon of olive oil on a parchment-lined baking sheet. Spread them in a single layer and broil for about 20 minutes until charred, rotating halfway. Let them cool for 5 minutes before squeezing the roasted garlic from its skin into a food processor. Pulse the mixture until finely chopped and set aside.
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Sauté cremini mushrooms: In a large, deep skillet, heat 3 tablespoons of olive oil over medium-high heat. Add in the cremini mushrooms and cook until browned, about 5-8 minutes total, stirring occasionally for even browning.
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Add tomato paste and season: Stir in the tomato paste and oregano, cooking for about 1 minute while stirring constantly. Then, pour in the red wine and cook just until slightly thickened, about 1 minute. Now stir in the previously prepared roasted vegetable mixture and season with kosher salt and black pepper. Remove from heat once combined.
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Cook the pasta: Bring a large pot of salted water to a boil and cook the tagliatelle according to the package directions for al dente. Drain the pasta, reserving 1½ cups of the cooking liquid.
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Combine pasta and sauce: Transfer the drained pasta back into the skillet with the sauce. Return the heat to medium, adding in the Parmigiano-Reggiano cheese and the remaining olive oil. Slowly stir in the reserved cooking liquid, half a cup at a time, until the sauce is creamy, which should take about 3 minutes. Adjust with additional salt if needed.
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Serve: Divide the creamy Mushroom Tagliatelle among four warm bowls and generously top with additional grated Parmigiano-Reggiano cheese to finish.
Optional: Garnish with freshly cracked black pepper for an extra layer of flavor.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Mushroom Tagliatelle
Fridge: Store leftover Mushroom Tagliatelle in an airtight container for up to 3 days. Reheat gently on the stove with a splash of olive oil or reserved pasta water for best results.
Freezer: For longer storage, freeze the pasta and ragù separately in airtight containers. It can last up to 2 months. Thaw in the fridge overnight before reheating.
Reheating: When ready to enjoy, heat the thawed ragù in a skillet over medium heat. Cook the pasta in salted boiling water until heated through, combining them just before serving.
Serving Suggestion: Enjoy the charred vegetable flavors by adding fresh herbs or a sprinkle of cheese right before serving!
What to Serve with Mushroom Tagliatelle?
Create a delightful dining experience that complements the rich flavors of your pasta dish.
- Garlic Bread: A warm, buttery loaf with crispy edges makes the perfect foundation for soaking up any leftover sauce.
- Mixed Greens Salad: Tossed with a zesty vinaigrette, this adds a fresh crunch that balances the creaminess of the tagliatelle.
- Roasted Asparagus: Tender, roasted spears sprinkled with Parmesan bring a lovely earthy note and vibrant color to your meal.
- Chilled White Wine: A glass of crisp Sauvignon Blanc enhances the dish while its acidity brightens the flavors beautifully.
- Lemon Sorbet: A refreshing interlude, this light dessert cleanses the palate after the hearty main, leaving a cheerful finish.
- Grilled Vegetables: Complement your Mushroom Tagliatelle with a colorful medley of grilled seasonal vegetables for extra texture and flavor.
- Pesto Bruschetta: Crunchy toasted bread topped with fresh basil pesto adds a herbal zing that pairs wonderfully with your ragù.
- Herb-Infused Olive Oil: Drizzle this on extra pasta servings to accentuate the flavors of the charred vegetable ragù.
- Balsamic Glazed Brussels Sprouts: Their slightly sweet tang enhances the savory notes of the dish while adding delightful texture.
- Chocolate Mousse: End your meal on a sweet note with this rich dessert, which beautifully contrasts the earthy tones of your pasta.
Charred Vegetable Ragù Variations
Feel free to explore these delightful twirls on the classic Charred Vegetable Ragù! Each adaptation adds a unique touch to your dish, making it even more enjoyable.
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Gluten-Free Pasta: Substitute tagliatelle with your favorite gluten-free pasta for a delicious, gluten-free option. You’ll still relish the rich flavors!
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Extra Veggies: Toss in some spinach or kale for extra nutrients and a pop of color. These additions will enhance texture and nutrition and bring even more vibrancy!
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Creamy Twist: Stir in a splash of heavy cream or crème fraîche once the sauce is done for a luscious, creamy finish that elevates the dish to comfort food bliss.
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Spicy Kick: Add a pinch of red pepper flakes for heat. This simple switch transforms the flavor profile into an exciting, spicy experience without overwhelming the dish.
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Herb Infusion: Experiment with fresh herbs such as basil or thyme instead of oregano. Their bright, fragrant notes introduce a new layer of aroma and flavor to the ragù.
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Roasted Peppers: Incorporate roasted red bell peppers for a sweet, smoky element. Chopped finely, they blend beautifully into the ragù and create a stunning color contrast.
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Nutty Flavor: Sprinkle in some toasted pine nuts or walnuts right before serving for an additional crunchy texture that complements the softness of the pasta and vegetables.
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Vegan Delight: Replace cheese with nutritional yeast or your favorite dairy-free cheese for a vegan-friendly version that still delights with a cheesy essence.
These variations encourage creativity in the kitchen—let your palate lead the way!
Expert Tips for Charred Vegetable Ragù
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Don’t Rush Roasting: Ensure your vegetables are spread in a single layer. This allows for proper charring, enhancing the flavors of your Charred Vegetable Ragù.
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Mind the Mushrooms: Avoid overcrowding the skillet when sautéing the cremini mushrooms to achieve that wonderful golden-brown color.
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Wine Matters: Use a good quality dry red wine for cooking. It not only adds depth but influences the flavor of the entire sauce, making it richer.
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Season Carefully: Taste your ragù before serving. Gradually adjust seasoning with salt and pepper, as the flavors develop in the cooking process.
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Pasta Perfection: Always reserve some pasta cooking liquid. Adding it to the sauce helps achieve that creamy consistency that clings beautifully to the tagliatelle.
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Serve Warm: This pasta dish tastes best when served warm. Don’t let it sit too long after cooking to fully enjoy the rich flavors!
Make Ahead Options
These Mushroom Tagliatelle with Charred Vegetable Ragù are perfect for meal prep! You can roast the portobello mushrooms, garlic, onion, celery, and carrots up to 24 hours in advance and store them in an airtight container in the refrigerator to maintain their delicious flavor. Additionally, the ragù sauce can be prepared up to 3 days ahead, simply refrigerate it after cooking, and reheat when you’re ready to serve. When it’s time for dinner, cook your tagliatelle and warm the ragù gently, adding a splash of reserved pasta cooking liquid to achieve that creamy consistency. This way, you’ll have a restaurant-quality meal on the table in no time, perfect for busy weeknights!
Mushroom Tagliatelle Recipe FAQs
What type of portobello mushrooms should I use?
Absolutely! Look for large portobello mushrooms that are firm and have a smooth surface, avoiding any with dark spots or blemishes. The ideal mushrooms will have a rich brown color and should feel slightly heavy for their size, indicating freshness and moisture.
How should I store leftover Mushroom Tagliatelle?
You can store leftover Mushroom Tagliatelle in an airtight container for up to 3 days in the refrigerator. When reheating, I recommend adding a splash of olive oil or reserved pasta cooking water to bring back that lovely creaminess.
Can I freeze Mushroom Tagliatelle?
Yes, you can! To freeze, place the pasta and sauce in separate airtight containers. It can last up to 2 months in the freezer. When you’re ready to enjoy it, simply thaw in the fridge overnight and then reheat in a skillet with a dash of olive oil for the best results.
How can I fix a sauce that’s too thick?
If your ragù turns out thicker than expected, don’t worry! Gradually add some of the reserved pasta cooking water while stirring over medium heat until you reach your desired consistency. The starch in the water will also help enhance the creaminess of the sauce, making it cling beautifully to the pasta.
Is this recipe suitable for vegans or those with allergies?
To make this dish vegan-friendly, simply replace the Parmigiano-Reggiano cheese with a plant-based alternative or nutritional yeast for a cheesy flavor without the dairy. Always check for allergens if serving guests, especially if they have specific dietary needs.
How can I tell if my mushrooms are fresh?
Look for mushrooms that are firm and plump with a smooth texture. Avoid any that look slimy or have become darkened. Fresh mushrooms should have a mild aroma and not smell overly earthy or sour. The more the merrier when it comes to enjoying fresh ingredients!
Charred Vegetable Ragù: A Flavor Packed Pasta Delight
Ingredients
Equipment
Method
- Preheat the broiler: Set your oven's broiler to low with the rack positioned in the middle.
- Prepare and roast the vegetables: Toss the portobellos, garlic, onion, celery, and carrots with a tablespoon of olive oil on a parchment-lined baking sheet. Spread them in a single layer and broil for about 20 minutes until charred, rotating halfway. Let cool for 5 minutes before processing.
- Sauté cremini mushrooms: In a skillet, heat 3 tablespoons of olive oil over medium-high heat. Add cremini mushrooms and cook until browned for 5-8 minutes.
- Add tomato paste and season: Stir in tomato paste and oregano, cook for 1 minute. Pour in red wine and cook until thickened. Add in roasted vegetable mixture, season with salt and pepper, and remove from heat.
- Cook the pasta: In salted boiling water, cook tagliatelle according to package directions for al dente. Drain, reserving 1½ cups cooking liquid.
- Combine pasta and sauce: Add drained pasta to skillet with sauce. Return heat, add cheese and remaining olive oil, then slowly stir in reserved liquid until creamy.
- Serve: Divide pasta into bowls and top with additional cheese.