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Stephanie Alexander

Stephanie Alexander

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Mushroom ragu pasta recipe

Lifestyle — Posted 31/03/16

The goodness of mushrooms, long ribbons of pasta and the rich flavours of olive oil and garlic combine in this comforting feast.

Serves: 6


Your choice of pasta (long, flat ribbons like tagliatelle or pappardelle go perfectly)

Small handful of dried porcini mushrooms

1 kg assorted mushrooms, such as flat, button, Swiss brown, Portobello and oyster, roughly chopped

40 g butter, coarsely chopped

1 tablespoon olive oil

4 garlic cloves, roughly chopped

400 ml vegetable stock

A handful coarsely chopped flat-leaf parsley leaves, plus extra to serve

Salt and pepper

To serve

Extra-virgin olive oil

Finely grated parmesan


1. Prepare all the ingredients based on the instructions in the ingredients list.

2. Soak the dried porcini mushrooms in the small bowl in 150 ml of warm water.

3. Set aside for 10 minutes, then drain and squeeze, reserving the soaking liquid.

4. Heat the butter and olive oil in the large frying pan over high heat until foaming.

5. Add the garlic and wait until it is golden brown and then add the mushrooms. Stir for 2-4 minutes, until soft and golden.

6. Pour in the stock and reserved mushroom liquid, and simmer for 10-15 minutes.

7. Stir through parsley, extra olive oil and season to taste.

8. Mix ragu through the pasta. Sprinkle parmesan and extra parsley over the top.

Recipe provided by the Stephanie Alexander Kitchen Garden Foundation 

Extra   Try more pasta recipes and vegetarian recipes.
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Tags   Food Lifestyle Recipes Pasta recipes Vegetarian recipes Stephanie Alexander Kitchen Garden Foundation
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