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Spaghetti with Mushroom Ragu
with green salad

Active: 40 minTotal: 40 min

Mushrooms fill in for the classic ground meat in this vegetarian ragu sauce served over pasta with a fresh green salad on the side.
Smarts: The mushrooms in the sauce provide so much umami flavor that you won't even miss the meat!

Tags

Ingredients

Servings:
4
Metric
Spaghetti with Mushroom Ragu:
  • Onions, medium - 1/2, chopped
  • Garlic - 2 cloves, chopped
  • Thyme, fresh - 1 tsp, leaves torn
  • Mushrooms, any brown - 1 lb, chopped (look for pre-chopped)
  • Oil, cooking - 1 Tbsp
  • Oregano - 1 tsp
  • Tomato sauce (14 oz / 397 g) - 1 can
  • Tomato paste - 2 Tbsp
  • Stock, any type - 1/2 cup
  • Red wine - 1/4 cup (sub stock)
  • Sugar - 1/2 tsp
  • Pasta, spaghetti or linguini - 8 oz
  • Cheese, parmesan - 2 oz, grated
Green Salad with Roma Tomatoes:
  • Lettuce, romaine - 2 hearts, chopped
  • Tomatoes, roma - 3, chopped
  • Mayonnaise - 2 tsp
  • Mustard, Dijon - 2 tsp
  • Lemon juice - 2 tsp
  • Oil, olive - 3 Tbsp
  • Sunflower seeds - 2 Tbsp (sub any nuts)

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Onions / Garlic / Thyme - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Mushrooms - Chop mushrooms (if not pre-chopped). (Can be done up to 2 days ahead)
  3. Lettuce / Tomatoes - Prep as directed.

Make

  1. Heat a Dutch oven over medium-high heat. Add cooking oil and then onions to heated oil. Saute until onions are soft, ~4 minutes. Add mushrooms. Saute until mushrooms are browned, ~8 minutes. Add garlic, oregano and some salt and pepper. Saute for 1 minute more.
  2. Add in thyme leaves, tomato sauce, tomato paste, stock, red wine and sugar. Bring to a simmer and allow sauce to simmer for at least 15 minutes but as long as an hour. (The longer the sauce simmers, the more the flavors will develop.) Taste and season with some salt and black pepper.
  3. When sauce is nearly finished simmering, boil noodles according to package directions.
  4. While noodles are boiling, in a large mixing bowl, whisk together mayonnaise, mustard and lemon juice. Add olive oil while whisking. Add lettuce and tomatoes on top, but wait to toss salad until right before serving.
  5. Drain noodles and transfer to a serving dish. Spoon ragu over top. Grate parmesan cheese over the finished dish.
  6. Toss salad and top with sunflower seeds.
  7. Serve pasta with salad on the side. Enjoy!

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Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (33)
Gluten-free (2)
Paleo (4)
Vegetarian (5)

17 reviews

Double sauce, paste, seasoning

By: Sara
Posted: Sep 15, 2019
Diet: Original
0 Helpful

Was really looking forward to this one after so many rave reviews. I thought it was just OK. Sauce felt under seasoned even after I kicked everything up a bunch.

By: Sarah
Posted: Feb 06, 2018
Diet: Original
0 Helpful

Made it a few days in advance - loved it

By: Namrita
Posted: Jan 26, 2018
Diet: Original
0 Helpful

I think next time I’d use tinned chopped tomatoes rather than passata

By: Becki
Posted: Jan 18, 2018
Diet: Original
0 Helpful

A particularly outstanding vegetarian ragu.

By: Jamie
Posted: Jan 16, 2018
Diet: Original
0 Helpful

I added purple cabbage and left out the sugar. Turned out amazing!!

By: Matilda
Posted: Jan 12, 2018
Diet: Original
0 Helpful