Think indulgent –  Mushroom Ragu Pappardelle Recipe

Kickstart 2026 with a plate that’s all pleasure, no guilt!

Our Mushroom Ragu Pappardelle is full of rich, comforting flavour but keeps calories in check – perfect for easing back into healthy eating after the festive feasts.

Think indulgent, hearty pasta… without the post-holiday slump.

Ingredients

• 1kg mixed mushrooms
• 1 large white onion, diced
• 4 garlic cloves, finely diced
• ⅓ cup tomato paste
• 250ml dry white wine
• 1 x 400g tin crushed tomatoes
• 250ml cream
• Olive oil
• 1 tsp chilli flakes
• Salt & pepper
• 500g pappardelle pasta
• 4Tbsp butter
• ½ cup grated Parmesan & extra for serving
• Fresh basil

Method (Shortened):

1. Blitz two-thirds of the mushrooms until finely chopped. Heat oil in a large pot and sauté the onion until soft, then add garlic and cook briefly. Stir in tomato paste and cook until caramelised. Add chopped mushrooms and cook until all moisture has evaporated and they start to brown. Deglaze with wine, season, then add crushed tomatoes and simmer. Finish with cream.
2. Cook pappardelle until al dente, reserving some pasta water. Drain, add butter and Parmesan, and toss with a little pasta water until silky.
3. Sear remaining sliced mushrooms in olive oil until golden and season. Combine pasta with mushroom ragù, top with seared mushrooms, and garnish with fresh basil and extra Parmesan.

Delicious Mushroom Ragu Pappardelle

Simple, satisfying, and seriously delicious – your taste buds (and waistline) will thank you. 

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Servings: 6

Course: Brunch, dinner

Ingredients Equipment Method

Ingredients

  

• 1 kg mushrooms
• 1 large onion diced
• ⅓ cup tomato paste
• 250ml dry white wine
• 1 tin crushed tomatoes
• 250ml cream
• olive oil
• 1 tsp chilli flakes
• salt & pepper to taste
• 500g pappardelle pasta or pasta of your choice
• 4 tbs butter
• ½ cu parmesan cheese extra for serving
• fresh basil

Equipment

• Dutch Oven

Method

 

1. In a large dutch oven heat oil over medium heat. Add onion and cook down until soft. Add garlic and cook for another minute until fragrant. Add the tomato paste and cook until caramelised.
2. Add in the mushrooms and cook for at least 30 minutes. They will lose a lot of volume and moisture. Cook until all the water has evaporated and they begin to take on some colour. Deglaze with the white wine and season with salt, pepper and chilli flakes.
3. Add the crushed tomatoes and simmer. Finish with the cream.
4. For the pappardelle pasta cook until al dente according to packet instructions. Reserve 2 cups of pasta water. Drain pasta and then dot with knobs of butter. Sprinkle with parmesan and using the pasta water to create a silky sauce consistency mix everything together. 
5. Slice and sear the remaining mushrooms in a little olive oil until golden brown. Season.
6. Just before serving combine the mushroom ragu, pappardelle and seared mushrooms. Garnish with fresh basil and some extra parmesan.