Name: Mushroom Ragu with Pasta and Basil Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American Italian
Ingredients: 2 tablespoons extra virgin olive oil; 1 large onion, coarsely chopped; 2 medium carrots, coarsely chopped; 1 large stalk celery, coarsely chopped; 3 cloves garlic, grated; ½ teaspoon rosemary; 3 bay leaves; 1 teaspoon salt (or to taste); ⅛ teaspoon black pepper; ½ cup tomato paste (the thick kind from a tube or small can); 2 pounds mushrooms (1 pound white mushrooms, 1 pound brown mushrooms), coarsely chopped; 1 tablespoon balsamic vinegar (or more to taste); 10 fresh basil leaves; 12 ounces pasta (fettuccine recommended); Parmesan cheese, grated or shaved (optional)

Jump to Recipe· 4.4 from 15 reviews

If you’re craving a cozy and rich dish that feels like a warm hug in a bowl, the Mushroom Ragu with Pasta and Basil Recipe is just what you need. This vibrant sauce, packed with earthy mushrooms, fresh herbs, and a touch of balsamic tang, transforms simple pasta into an irresistible meal that’s perfect for both weeknight dinners and special occasions. It’s easy to prepare, uses wholesome ingredients, and comes together in about 30 minutes, making it a go-to recipe for anyone who loves hearty Italian-inspired flavors without the fuss.

Ingredients You’ll Need

The image shows the top view of a transparent food processor bowl filled with a finely mixed, mostly brown and white chunky mixture. Around the processor, there are uncooked yellow fettuccine pasta nests placed on a wooden cutting board. At the bottom left corner, some green herbs are partially visible, and two light green bay leaves are placed next to the processor. The base surface under the cutting board is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are straightforward yet essential, each playing a unique role in building the layers of flavor and texture that make this Mushroom Ragu with Pasta and Basil Recipe truly special. From the sweetness of carrots to the freshness of basil, every component adds depth and balance.

Extra virgin olive oil (2 tablespoons): Adds richness and helps sauté the vegetables perfectly without overpowering the dish.
Large onion (1): Provides a subtle sweetness that forms the foundation of the sauce.
Medium carrots (2): Bring natural sweetness and slight crunch that enhance texture.
Large stalk celery (1): Offers a fresh, aromatic base that complements the mushrooms excellently.
Garlic cloves (3): Deliver a fragrant punch that elevates the overall flavor.
Rosemary (½ teaspoon): Adds an earthy, pine-like fragrance that pairs beautifully with mushrooms.
Bay leaves (3): Infuse a subtle herbal note that deepens the sauce complexity.
Tomato paste (½ cup): The thick, concentrated kind intensifies the umami and brings a lovely color to the ragu.
Mushrooms (2 pounds—1 pound white, 1 pound brown): The star ingredient; their meaty texture and earthy flavor make this sauce hearty and satisfying.
Salt (1 teaspoon, or to taste): Balances and enhances every flavor component.
Black pepper (⅛ teaspoon): Adds a gentle spice without dominating the dish.
Balsamic vinegar (1 tablespoon, or more to taste): Brings a bright acidity that cuts through the richness, rounding out the flavors.
Fresh basil leaves (10): Provide a fresh, aromatic finish that lifts the dish beautifully.
Pasta (12 ounces, fettuccine recommended): A recommended pasta shape that holds the sauce well, but feel free to use your favorite.
Parmesan cheese (optional): For a savory, nutty topping that complements the ragu perfectly.

How to Make Mushroom Ragu with Pasta and Basil Recipe

Step 1: Prepare the Vegetables

Start by giving your mushrooms a rough chop, either by hand or in a food processor with quick pulses so they don’t turn mushy. Set these aside. Then coarsely chop the onion, carrots, and celery to create that classic soffritto base that adds sweetness and body to your sauce. This combination will bring vital freshness and a subtle crunch that balances the earthy mushrooms perfectly.

Step 2: Create the Flavor Base

Heat up the extra virgin olive oil in a large skillet or Dutch oven to get things sizzling. Toss in the chopped onions, carrots, and celery, sautéing for about 5 minutes until they soften and their natural sugars start blooming. Then, add the grated garlic, rosemary, bay leaves, and tomato paste, cooking for another 3 minutes until the tomato paste turns a deeper shade of red. This step is crucial—it intensifies the ragu’s robust flavor and builds a thick, luscious foundation.

Step 3: Add the Mushrooms

Next, stir in your mushrooms, seasoning with salt and a touch of black pepper. Cook on medium-high heat for around 20 minutes, allowing all the water to evaporate, which concentrates the flavors and gives the sauce its signature thick and creamy texture. Finish by drizzling balsamic vinegar and taste to adjust salt levels—the vinegar adds a lovely brightness that makes the entire dish pop.

Step 4: Cook and Combine the Pasta

While your ragu simmers, cook the pasta in a generous pot of salted boiling water until al dente, meaning it still has a slight bite (trust me, it makes all the difference!). Before draining, reserve a cup of pasta water—it’s a secret weapon for loosening the ragu and helping it cling to the noodles. Toss the pasta directly in the skillet with the ragu along with about ¼ cup of the reserved water on medium heat to marry the flavors beautifully.

How to Serve Mushroom Ragu with Pasta and Basil Recipe

A white plate filled with several layers of wide, flat pasta noodles mixed with dark brown meat sauce chunks and whole brown mushrooms scattered throughout. Bright green fresh basil leaves are placed on top and around the pasta, along with small pieces of chopped green onions. There are also white shavings of cheese spread over part of the pasta on the left side. A silver fork with a white handle is resting on the right side of the plate, partially under the noodles. The plate is set on a white marbled surface with a piece of crusty bread partially visible at the top edge. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Finishing touches make all the difference. Scatter fresh basil leaves liberally over the pasta to add a fragrant, slightly sweet aroma that cuts through the richness. A drizzle of good quality olive oil on top adds a silky sheen, and if you love cheese, some grated or shaved Parmesan elevates this dish to restaurant-quality indulgence.

Side Dishes

This Mushroom Ragu with Pasta and Basil Recipe pairs wonderfully with a simple green salad dressed with lemon vinaigrette to add a crisp, refreshing contrast. Garlic bread is another crowd-pleaser, letting you soak up every last bit of that flavorful sauce. For a heartier meal, serve alongside creamy polenta or roasted vegetables to create a well-rounded plate.

Creative Ways to Present

Feel like mixing things up? Use the mushroom ragu as a decadent topping for baked gnocchi or layer it between sheets of fresh pasta for a luscious lasagna twist. For entertaining, serve it in small individual bowls garnished with microgreens and a sprinkle of crushed red pepper flakes to add some heat. The options are endless with this versatile sauce!

Make Ahead and Storage

Storing Leftovers

You can store any leftover mushroom ragu in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, so it’s a perfect make-ahead option for busy weeknights or lunch leftovers.

Freezing

This ragu freezes beautifully! Portion it into freezer-safe containers or bags, leaving a bit of room for expansion, and freeze for up to 3 months. Just thaw in the fridge overnight before reheating.

Reheating

Reheat gently in a saucepan over low heat, adding a splash of water or pasta cooking water to loosen the sauce if it’s thickened too much in the fridge or freezer. Stir occasionally until warmed through, and it’ll taste just as delicious as freshly made.

FAQs

Can I use other types of mushrooms in this recipe?

Absolutely! While the recipe calls for equal parts white and brown mushrooms for balance, feel free to experiment with cremini, shiitake, or even portobello for varying depths of flavor and texture.

Is this Mushroom Ragu with Pasta and Basil Recipe suitable for a vegetarian diet?

Yes, it’s entirely vegetarian and can easily be made vegan by skipping the Parmesan or using a plant-based cheese alternative. It’s a flavorful and hearty option for meat-free meals.

How can I make the ragu more creamy without adding dairy?

Cooking the mushrooms until all their moisture evaporates creates a naturally creamy texture, but you can also stir in a splash of coconut cream or a swirl of cashew cream at the end for added richness without dairy.

What pasta types work best with this mushroom ragu?

Fettuccine is a wonderful choice because its flat surface holds the sauce beautifully, but other types like pappardelle, tagliatelle, or even rigatoni work well too, especially if you want to trap the chunky ragu inside tubular shapes.

Can I prepare the mushroom ragu in advance and reheat for a dinner party?

Definitely! The ragu tastes even better after resting because the flavors meld together. Make it a day ahead and gently reheat before serving with freshly cooked pasta. It’s a stress-free way to impress your guests.

Final Thoughts

This Mushroom Ragu with Pasta and Basil Recipe is an absolute winner that combines the heartiness of mushrooms with fresh herbs and the comforting elegance of pasta. It’s quick to make but filled with layers of flavor that invite you to savor every bite. Whether you’re cooking for family or looking to treat yourself, this recipe will become a cherished favorite in your kitchen. Give it a try—you might just fall in love with mushroom ragu all over again!