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!
Signup to Dinnerfy to explore more
10 mins
30 mins
Nutritional Value
Ingredients
sliced
finely chopped
minced
grated
chopped
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
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.
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.
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.
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.