This Mushroom Ragu with Rice Pasta is a delicious, hearty dish that combines earthy mushrooms with a rich tomato sauce and the lightness of gluten-free rice pasta. Whether you’re looking for a comforting meal or something quick and wholesome, this recipe delivers. With only a few simple ingredients, you can create a meal that’s packed with flavor, vegan-friendly, and ideal for those who prefer gluten-free options. The rich umami flavor of mushrooms pairs beautifully with the light, chewy texture of rice pasta, making this dish a satisfying and nourishing choice for any day of the week.
Key Ingredients
- Mushrooms (Cremini or Button) – Mushrooms are the star of this dish, adding a meaty, savory texture and flavor to the ragu. Cremini or button mushrooms work well here for their earthy taste and ability to absorb the tomato sauce beautifully.
- Crushed Tomatoes – A can of crushed tomatoes forms the base of the ragu, giving it a robust and tangy flavor while also providing a rich texture to coat the pasta.
- Onion and Garlic – These aromatics enhance the flavor of the dish, providing a savory backbone that complements the mushrooms and tomatoes.
- Dried Herbs (Oregano and Thyme) – Oregano and thyme add depth to the ragu, enhancing the earthy mushroom flavor and creating a balanced, aromatic sauce.
- Rice Pasta – A gluten-free option that pairs perfectly with the ragu, rice pasta is light yet substantial, making it ideal for soaking up the rich sauce.
- Olive Oil (or Broth) – Olive oil adds a rich, healthy fat to sauté the vegetables, but you can use vegetable broth if you prefer an oil-free option.
How to Make It
- Cook the Pasta: Start by cooking the rice pasta according to the package instructions. Once cooked, drain and set it aside while you prepare the ragu.
- Sauté the Aromatics: Heat olive oil in a skillet and sauté chopped onion until soft and translucent. Add garlic and cook for another minute until fragrant.
- Cook the Mushrooms: Add sliced mushrooms to the skillet and cook them down until they release their moisture and begin to brown, developing a rich, savory flavor.
- Simmer the Sauce: Pour in the crushed tomatoes and stir in the dried oregano and thyme. Let the sauce simmer for 10-15 minutes to allow the flavors to meld together.
- Combine and Serve: Toss the cooked rice pasta with the mushroom ragu and serve hot. Enjoy this simple yet flavorful dish with a garnish of fresh herbs if desired.
Why Rice Pasta?
This simple mushroom ragu is rich in flavor, yet light and healthy, making it a perfect pairing for rice pasta.
Rice pasta is a fantastic gluten-free alternative to traditional wheat pasta. Its light texture and neutral flavor allow the rich mushroom ragu to shine while still providing a satisfying base for the dish. Made from rice flour, this pasta is easily digestible and ideal for those with gluten sensitivities or those looking to reduce their gluten intake. Despite being gluten-free, rice pasta maintains a firm texture when cooked, making it a versatile option for various sauces. In this recipe, its delicate texture beautifully balances the hearty mushroom ragu, creating a meal that’s not only healthy but also deeply comforting.
This Mushroom Ragu with Rice Pasta is perfect for those looking for a nourishing meal that caters to both vegan and gluten-free dietary needs, without sacrificing flavor or satisfaction.
Top Tips
- You can add fresh basil or parsley as a garnish for extra flavor.
- If you prefer a thicker sauce, simmer the ragu a bit longer to reduce the liquid.
Mushroom Ragu
Ingredients
- 14 oz crushed tomatoes
- 12 oz mushrooms cremini or button, sliced
- 1 medium carrot finely chopped
- 1 medium onion finely chopped
- 1 tablespoon olive oil or vegetable broth for oil-free option
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- salt and pepper to taste
- 12 oz rice pasta spaghetti or fettuccine
Instructions
- Cook the Pasta: Bring a pot of salted water to a boil and cook the rice pasta according to package instructions. Drain and set aside.
- Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add the chopped onion and carrot sauté for 3-5 minutes until softened. Add minced garlic and cook for another minute until fragrant.
- Cook the Mushrooms: Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they release their moisture and begin to brown.
- Add Tomatoes and Herbs: Pour in the crushed tomatoes, and stir in the oregano, thyme, salt, and pepper. Let the mixture simmer for 10-15 minutes, allowing the flavors to meld and the sauce to thicken.
- Combine and Serve: Toss the cooked rice pasta with the mushroom ragu. Serve hot, and enjoy a healthy, hearty meal.
