Pappardelle with mushroom ragout

I've stumbled across photos from “pappardelle with ragout“ on Instagram or somewhere online over and over again. This dish looks like the ultimate coziness on a plate! A few weeks ago, I finally cooked a vegan version with mushrooms – oh my goodness, it's like a snuggly mushroom bed, and you're wrapped under a warm pappardelle blanket!

You can use a mixture of fresh mushrooms of your choice: white and brown mushrooms are great for this dish, the texture of oyster mushrooms can even help to get a meaty feeling, and if chanterelles or fresh porcini mushrooms are available, they definitely should be used for this dish!

If you don't have dried mushrooms on hand (or just want to save some time), you can use fresh mushrooms only and swap vegetable stock for the mushroom broth, but for an intense flavor, we definitely recommend using dried mushrooms.

R345 Pappardelle with Mushroom Ragout
R345 Pappardelle with Mushroom Ragout
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Pappardelle with Mushroom Ragout

4 servings
30 minutes (+ 30 minutes for soaking mushrooms)


  • 400 g (14 oz) pappardelle
  • 30 g (1 oz) dried porcini
  • 250 ml (1 cup) hot water
  • 300 g (10.5 oz) fresh mushrooms of choice (e. g. button mushrooms, king oyster mushrooms, ...)
  • 2 onions
  • 2 garlic cloves
  • 3 sprigs thyme
  • 5 save leaves
  • 2 tbsp tomato paste
  • 1 tbsp mustard
  • 200 ml (0.75 cup) vegan red wine
  • olive oil for frying
  • cress for serving


  1. Soak dried porcini in hot water for approx. 30 minutes. In the meantime, chop fresh mushrooms, peel and finely dice onions and garlic cloves. As soon as the dried porcini are soft, remove from the broth, but keep the mushroom brew! Chop the softened mushrooms.

  2. Heat olive oil in a frying pan and fry onions and garlic cloves over medium heat until the onions are translucent. Add porcini and fresh mushroom and keep frying. Finely chop thyme and sage leaves and add to the pan. Keep frying for approx. 10 minutes.

  3. Add tomato paste and mustard and fry for approx. 3 minutes. Deglaze with red wine and let it simmer over medium heat for approx. 5 minutes. Add mushroom brew from the dried porcini and season generously with salt and pepper. Keep simmering until the pasta is cooked. Afterward, season to taste.

  4. In the meantime, cook pappardelle in cooking salted water until al dente. As soon as they are done, drain, but keep some of the cooking water. Add pasta to the sauce and toss to coat. Keep adding as much of the cooking water until you get a nice, creamy sauce. Sprinkle some chopped cress on top before serving.

R345 Pappardelle with Mushroom Ragout
R345 Pappardelle with Mushroom Ragout
R345 Pappardelle with Mushroom Ragout

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