I enjoy this recipe because it comes together in just 30 minutes while still delivering deep umami flavor. I like how the mushroom soup mix enhances the richness, and how the pasta water helps create a silky, clingy sauce. I also appreciate that it’s a fully vegetarian dish that feels every bit as satisfying as a classic meat ragù.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
250g dried pappardelle pasta 3 Tbsp olive oil 1 onion, finely diced 200g mushrooms, finely diced 2 ½ Tbsp tomato paste 2 Tbsp Italian parsley stalks, finely diced 3 cloves garlic, crushed ¼ tsp chili flakes (optional) 2–3 cups pasta water 1 pack mushroom soup mix, 32g ½ cup milk Handful of fresh parsley, chopped ⅓ cup grated parmesan
Directions
I begin by bringing a large pot of salted water to a boil. I cook the pappardelle according to the packet instructions. Before draining, I make sure to reserve a few cups of the starchy pasta water, then set the pasta aside.
To make the mushroom sauce, I heat the olive oil in a large saucepan over medium heat. I add the diced onion and mushrooms, cooking them for about 5 minutes until they soften and take on a bit of color.
I stir in the tomato paste, parsley stalks, and crushed garlic, frying for about 2 minutes while stirring so the flavors deepen.
I pour in about 2 cups of the reserved pasta water, then add the mushroom soup mix and the milk. I let the sauce simmer until it thickens to a rich, glossy consistency.
Once the sauce is ready, I add the cooked pappardelle, chopped parsley, and grated parmesan, tossing everything together until the pasta is fully coated. If the sauce is too thick, I add a little more pasta water. I season to taste with salt and pepper.
I serve the pasta immediately with extra parmesan and chopped parsley.
Servings and Timing
This recipe serves 4 people. Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes
Variations
I sometimes add a splash of cream for an extra-silky sauce. When I want more depth, I mix in a handful of rehydrated dried mushrooms. For a spicier version, I add more chili flakes or a pinch of smoked paprika. I also enjoy swapping pappardelle for tagliatelle, fettuccine, or even rigatoni.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to two days. When reheating, I warm the pasta gently in a pan with a splash of water or milk to loosen the sauce. I avoid microwaving too long because the sauce can thicken unevenly. This dish is best served fresh, but leftovers are still delicious with a little added moisture.
FAQs
Can I use a different soup mix?
Yes, onion or vegetable soup mix can work, though the flavor will vary.
Can I make this dish dairy-free?
Yes, I substitute the milk with a plant-based milk and use dairy-free parmesan.
What mushrooms work best?
I use button or cremini mushrooms, but any variety works.
Can I add vegetables?
Yes, spinach, zucchini, or roasted peppers mix in beautifully.
Can I make it gluten-free?
Yes, I use gluten-free pasta and a gluten-free soup mix.
What if I forget to save pasta water?
I use hot salted water as a backup, though pasta water gives better texture.
Can I prepare the sauce ahead?
Yes, I make the sauce earlier and reheat it with pasta water before adding pasta.
Can I use dried parsley?
Fresh parsley is best, but dried parsley works in a pinch.
Why is my sauce too thick?
I thin it with more pasta water until it coats the pasta smoothly.
Can I double the recipe?
Yes, I simply scale everything up and use a larger pot for mixing.
Conclusion
I find Mushroom Ragù Pappardelle to be a wonderfully hearty vegetarian pasta that delivers rich flavor in very little time. With its silky sauce, tender mushrooms, and wide ribbons of pappardelle, it’s a warm, comforting dish I love to make for both weeknight dinners and relaxed weekend meals.
A rich and hearty vegetarian pasta dish where mushrooms simmer into a savory ragù that coats every ribbon of pappardelle, creating an elegant yet quick weeknight meal.
Total Time:30 minutes
Yield:4 servings
Ingredients
250 g dried pappardelle pasta
3 Tbsp olive oil
1 onion, finely diced
200 g mushrooms, finely diced
2 1/2 Tbsp tomato paste
2 Tbsp Italian parsley stalks, finely diced
3 cloves garlic, crushed
1/4 tsp chili flakes (optional)
2–3 cups reserved pasta water
1 pack mushroom soup mix (32 g)
1/2 cup milk
Handful fresh parsley, chopped
1/3 cup grated Parmesan
Salt and pepper, to taste
Instructions
Bring a large pot of salted water to a boil. Cook the pappardelle according to package instructions. Reserve 2–3 cups of pasta water, then drain and set aside.
Heat olive oil in a large saucepan over medium heat. Add onion and mushrooms and cook for 5 minutes until softened and lightly browned.
Stir in tomato paste, parsley stalks, garlic, and chili flakes. Cook for 2 minutes, stirring often.
Pour in about 2 cups of the reserved pasta water. Add the mushroom soup mix and milk. Simmer until the sauce thickens and becomes glossy.
Add the cooked pappardelle, chopped parsley, and Parmesan. Toss until the pasta is fully coated. Add more pasta water if needed to loosen the sauce.
Season to taste with salt and pepper. Serve immediately with extra Parmesan and parsley.
Notes
Add a splash of cream for extra richness.
Rehydrated dried mushrooms deepen the umami flavor.
Swap pappardelle for tagliatelle, fettuccine, or rigatoni.
Increase chili flakes or add smoked paprika for heat.
