Classic Italian Tagliatelle with Mushroom Ragu

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A rich and earthy mushroom ragu tossed with fresh tagliatelle pasta, garnished with Parmesan and fresh herbs for a satisfying vegetarian meal. This Italian-inspired pasta recipe (vegetarian), ready in about 30 minutes, pairs tagliatelle pasta, extra virgin olive oil, yellow onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Italian cuisine 480 cal/serving

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Ingredients

12 oz tagliatelle pasta
3 tbsp extra virgin olive oil
1 medium yellow onion, finely chopped
4 garlic cloves, minced
10 oz cremini mushrooms, sliced
1 tsp dried thyme
2 tbsp tomato paste
1/2 cup vegetable broth
1 tsp salt
1/2 tsp black pepper, freshly ground
1/2 cup Parmesan cheese, grated
2 tbsp fresh basil leaves, torn

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Instructions

Step 1: Bring a large pot of salted water to a boil. Add 12 oz tagliatelle pasta and cook for 7-8 minutes until al dente, then drain and reserve 1/2 cup pasta water.
Step 2: While pasta cooks, heat 3 tbsp extra virgin olive oil in a large skillet over medium heat. Add 1 medium finely chopped yellow onion and sauté for 4 minutes until translucent.
Step 3: Add 4 minced garlic cloves and 10 oz sliced cremini mushrooms to the skillet. Cook for 6-7 minutes until mushrooms release moisture and begin to brown.
Step 4: Stir in 1 tsp dried thyme and 2 tbsp tomato paste, cooking 1 minute until fragrant. Pour in 1/2 cup vegetable broth, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Simmer for 5 minutes until sauce thickens.
Step 5: Add the drained pasta to the skillet along with 1/2 cup reserved pasta water. Toss gently to coat the noodles with the ragu.
Step 6: Remove from heat and stir in 1/2 cup grated Parmesan cheese and 2 tbsp torn fresh basil leaves. Serve immediately.