Porcini Ragu Tagliatelle


What can be more comforting than a big bowl of steaming hot pasta? Any time of year this brings joy whether it be in a light, herby springtime vegetable sauce or a creamy, cuddly alfredo, I’ve never met a person who didn’t smile at an offering of pasta.

DSC_0049Italy ragu (22)

This rich and sultry ragu is no exception. With it’s tantalising depths of porcini flavour and a wholesome bite from soya mince or lentils for as truly authentic as a vegan version of a meat laden dish can get. Woody herbs and vibrant tomatoes give deep flavour but the star reigns supreme, the porcini.

Soaking the dried porcini gives an intensely rich and flavourful stock.

Soaking the dried porcini gives an intensely rich and flavourful stock.

Italy ragu (27)

This is an easy dish that is as adaptable as it is delicious, add in herbs, flavourings and veggies as you wish, just don’t surpass those earthy dried mushrooms! Once it’s in a pot, leave it to simmer as long as you possibly can for truly Italian decadence.

DSC_0076 Italy ragu (1)FotorCreated

Ingredients: Serves 6

  • 30g dried porcini mushrooms
  • 1 large white onion
  • 4 fat cloves garlic
  • 1 carrot
  • 2 tbsp sundried tomato paste
  • 400g rehydrated soya mince or cooked puy lentils
  • 250ml (1 cup) vegan red wine (optional)
  • 500g (2 cups) tomato sauce or passata with herbs
  • 1 (400g) can chopped tomatoes
  • 1 mushroom or vegetable stock cube
  • 1 tbsp pomegranate molasses (recommended but can use another dark sweetener)
  • 2 tbsp vegan worcestershire sauce
  • 1/2 tsp each dried basil and oregano
  • 1/4 tsp each dried sage and rosemary
  • 2 tbsp nutritional yeast
  • Sea salt and freshly ground black pepper
  • 400g egg free tagliatelle, cooked according to package directions


  1. Soak the dried mushrooms in about 1.5 cups of boiling water, set aside.
  2. Slowly cook the diced onion and carrot in a large non stick pot with a pinch of salt and splash of water until golden and caramelised, add the minced garlic and tomato paste and cook for a further minute, stirring, until fragrant.
  3. Add in the mince or lentils and the chopped mushrooms (save the soaking water) and str fry for a few minutes before adding the wine.
  4. When the wine has reduced by half, add the tomato sauce and canned tomatoes, then add the stock cube to the can and fill with boiling water to dissolve and add to the pot. Add the molasses, Worcestershire sauce, herbs and nutritional yeast plus 1/2 tsp salt and pepper.
  5. Leave to slowly simmer for at least 30 minutes-1 hour, adding the mushroom soaking liquid throughout cooking as it reduces. Cook for as long as possible and adjust seasoning to your liking.
  6. Toss with the boiled pasta to serve and scatter with fresh basil or parsley.

collageItaly ragu (25)

screenshot-www.caloriecount.com 2015-09-03 01-29-48



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14 Responses to Porcini Ragu Tagliatelle

  1. Veggiewitch says:

    Reblogged this on veggiewitch and commented:
    This looks so freaking amazing! /drool

  2. Looks delicious. I am gazing so enviously at your pot. 🙂

  3. The sauce looks so rich, Poppy!

  4. pinkiebag says:

    This looks like a real comfort food. I fancy this for tea now. Thanks for sharing.

  5. chefceaser says:

    Reblogged this on Chef Ceaser.

  6. Yummy!!!! This makes me want curl up, tuck in and watch a movie. Delicious comfort food. Thanks for sharing 🙂

  7. Pingback: Porcini Ragu Tagliatelle | Cappuccino

  8. ellurbird says:

    This looks so good, definitely fancying some form of pasta for tea now!

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  10. Pingback: A Roman Adventure: Pasta al'arrabiata & Baked Stuffed Courgette Flowers | agaara

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