ItalianMushroomPastaQuickVegetarian

Porcini Ragù

Dried porcini, luscious and nutty, chopped to mimic ground meat and gently fried with garlic, chile, parsley and tomato paste. Melted parmesan and a dab of cream turn it velvety — a shortcut ragù that almost defies the name.

Prep: 10 min Cook: 35 min Easy servings · 1640 kcal total

Ingredients

  • 40 g dried porcini mushrooms
  • 60 ml olive oil
  • 3 clove garlic, very finely chopped
  • 0.5 tsp cayenne pepper
  • 30 g parsley, finely chopped
  • 1.5 tbsp tomato paste
  • 250 g pasta
  • 42 g parmesan, very finely grated
  • 3 tbsp heavy cream
  • 0.3 tsp salt
  • 1.5 tsp black pepper

Nutrition per 100g

Calories 320
Protein 11g
Carbs 41g
Sugar 0g
Fat 12g
Saturated 0.0g
Fiber 2g
Allergens: milk, wheat

Instructions

  1. 1 Cover porcini with boiling water and soak 10 minutes. Drain, reserving 5 tablespoons soaking liquid. Very finely chop the mushrooms to mimic ground meat. Bring a pot of salted water to a boil.
  2. 2 Put olive oil, garlic, crushed red pepper, parsley and a heaping ¼ teaspoon salt into a cold large sauté pan over medium-low heat. Gently fry 5 minutes until soft and lightly golden, reducing heat if the garlic starts to brown.
  3. 3 Increase heat to medium-high. Add chopped mushrooms, tomato paste and plenty of black pepper (about 1–1½ teaspoons). Stir-fry 3 minutes, then set pan aside.
  4. 4 Cook tagliatelle in the boiling salted water until al dente. Drain, reserving 1¾ cups pasta water.
  5. 5 Return mushroom pan to medium-high heat. Stir in 1½ cups pasta water plus the reserved porcini soaking liquid. Bring to a simmer and let bubble 3 minutes.
  6. 6 Add half the parmesan, stir until melted, then add the rest. Lower heat to medium, stir in cream, then add the drained pasta. Toss 1–2 minutes until sauce emulsifies, adding a splash more pasta water if needed.
  7. 7 Serve at once, finished with olive oil, parmesan and parsley.