Classic Italian Tagliatelle with Mushroom Ragu
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 (vegetarian) ready in about 30 minutes pairs tagliatelle pasta, extra virgin olive oil, medium 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.
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
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.
Frequently asked questions
How long does Classic Italian Tagliatelle with Mushroom Ragu take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Classic Italian Tagliatelle with Mushroom Ragu?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tagliatelle pasta from drying out.
Can I substitute ingredients in Classic Italian Tagliatelle with Mushroom Ragu?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Classic Italian Tagliatelle with Mushroom Ragu for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Classic Italian Tagliatelle with Mushroom Ragu vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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