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Mushroom Ragout Pappardelle

  • 4 Serves
  • 15 minutes
  • 15 minutes

We’ve replaced the meat with these meaty portobello mushrooms, for a fast and easy vegetarian recipe. Topped with parmesan to give an extra layer of yum!



2 tbsp olive oil
1 cup sliced swiss brown mushrooms
4 Portobello mushrooms, sliced
½ cup oyster or enoki mushrooms
4 garlic cloves, crushed
2 tsp fresh rosemary leaves
¼ cup dry white wine
1 cup reduced salt vegetable stock
¼ cup fresh parsley, chopped
¼ cup grated parmesan
250g pappardelle or pasta of choice


  1. Heat olive oil in a pan over a high heat.
  2. Add mushrooms and garlic. Cook, stirring occasionally, until golden (2-4 minutes).
  3. Add wine, cook for 1-2 minutes, then add stock and cook until liquid has reduced by half (5-10 minutes).
  4. Stir through parsley and rosemary and season with salt and pepper and keep warm.
  5. Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente.
  6. Drain pasta and divide among bowls. Spoon over ragù and top with parmesan and fresh parsley. Serve immediately.


Nutrition per serve: 

  • Energy 1255 kJ/   300 Cal
  • Fat total 10.3g
  • Saturated fat 2.3g
  • Protein 11.3g
  • Carbohydrate 39.2g
  • Fibre 1.3g
  • Sodium 119mg

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