Mushroom Ragu Spaghetti

By Dinnerfy

Mushroom Ragu Spaghetti is a delicious and savory Italian dish made with gluten-free spaghetti, mushrooms, onion, garlic, tomato paste, crushed tomatoes, red wine, vegetable stock, dried thyme, dried oregano, salt, black pepper, Parmesan cheese, and fresh parsley. It is a vegetarian dish that is both flavorful and satisfying. The dish is tomato-based and infused with herbs, giving it a rich and aromatic taste. It is also topped with Parmesan cheese for a cheesy finish. This recipe is perfect for those following a gluten-free diet and looking for a vegetarian option. Enjoy this hearty and comforting meal!

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🌾 Gluten Free
🥗 Vegetarian

10 mins

30 mins

Nutritional Value

Fats - 8g
Protein - 12g
Carbs - 45g


Total: 14Serves: 4
8 oz Spaghetti
8 oz Mushrooms


1 medium Onion

finely chopped

3 cloves Garlic


2 tbsp Tomato Paste
1 can (28 oz) Crushed Tomatoes
1/2 cup Red Wine
1 cup Vegetable Stock
1/2 tsp Dried Thyme
1/2 tsp Dried Oregano
Black Pepper
1/4 cup Parmesan Cheese


2 tbsp Fresh Parsley



Step 1 : Cook the Spaghetti

Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside.

Step 2 : Prepare the Mushroom Ragu

In a skillet, heat some olive oil over medium heat. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes. Remove the mushrooms from the skillet and set aside.

Step 3 : Saute the Onion and Garlic

In the same skillet, add some more olive oil if needed. Add the finely chopped onion and minced garlic. Cook until the onion is translucent and the garlic is fragrant, about 5 minutes.

Step 4 : Make the Mushroom Ragu Sauce

Add the tomato paste to the skillet and cook for 1 minute. Stir in the crushed tomatoes, red wine, vegetable stock, dried thyme, and dried oregano. Bring the mixture to a simmer and let it cook for 10 minutes, stirring occasionally. Season with salt and black pepper to taste.

Step 5 : Combine and Serve

Add the cooked spaghetti and reserved mushrooms to the skillet with the mushroom ragu sauce. Toss everything together until well coated. Serve the mushroom ragu spaghetti in a serving bowl, topped with grated Parmesan cheese and chopped fresh parsley.