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a bowl of penne with mushroom tomato ragú seen up close held up by two hands. in the background is another bowl and a pan with more ragú.

Vegan Mushroom Tomato Ragú

This vegan mushroom and tomato ragú has three different types of mushrooms, red wine, and plum tomatoes. Delicious with your favourite type of pasta.
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Prep Time 5 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 25 minutes
Course Dinner, Lunch
Cuisine Italian
Servings 4 servings

Equipment

  • Pot

Ingredients
  

  • 1 tbsp vegan butter/margarine
  • 1 tbsp olive oil
  • 1 onion, minced
  • 4 large cloves of garlic, minced
  • ½ tsp salt
  • black pepper
  • 250 grams portobello mushrooms, quartered 8.8 oz.
  • 200 grams regular mushrooms, quartered 7 oz.
  • 5 dried and rehydrated shiitake mushrooms, minced
  • 1 tbsp thyme
  • 1 tbsp basil
  • 1 tbsp oregano
  • 180 ml red wine ¾ cup
  • 800 grams tinned tomatoes 28 oz.
  • 500 grams penne rigate 17.6 oz.

Instructions
 

  • Mince the onion and garlic, sauté in a pan on a medium high heat. add a pinch of salt.
  • chop the mushrooms.
  • remove the onion and garlic from the pan once translucent. add in the mushrooms, turn up the heat and cook out all the liquid. if you can find a second pan to stack on top and weigh it down as to press the mushrooms, do so. if not, simply cook until the mushrooms have released their liquids.
  • add the onion and garlic back in and add the shiitakes and the spices; oregano thyme, basil, thyme.
  • add the red wine, stir. add the tinned tomatoes and reduce the heat.
  • let simmer for an hour or so.
  • cook pasta according to instructions and serve.
  • enjoy!

Notes

This recipe is gluten free if using GF pasta! 
Keeps in the fridge up to a week. Also can be frozen up to a month. 
Keyword Mushrooms, Pasta, Tomato, Vegan
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