Our tagliatelle with mushroom ragu and Swiss chard screams Mediterranean food, and is filled with meaty mushrooms, savory tomato paste, luscious olive oil, healthy Swiss chard and buttery pine nuts. A fabulous pasta night dish!
What is ragu?
Ragu is an Italian meat sauce that is commonly served with pasta. Ragu is usually a thicker sauce since it uses less tomato sauce than its cousin, the Bolognese sauce. We, of course, made a healthier and vegan version of this traditional sauce using mushrooms instead of meat. Mushrooms give this ragu a meaty texture, without the extra saturated fat, cholesterol and calories. We used baby bella mushrooms, but you can use your favorite mushroom combo. Wild mushrooms, as well as shiitake, would be absolutely delicious in the recipe.
What is the difference between Tagliatelle and Fettuccine?
I thought it was a simple question to answer until I started doing some research. Some say that tagliatelle and fettuccine are the exact same thing, but they are called differently depending on what part of Italy they are made. Others say that tagliatelle are a wider cut version of fettuccine.
Regardless of the name, for our pasta recipe we used a wide pasta labeled tagliatelle and topped it with this fabulous mushroom ragu with Swiss chard and pine nuts. You can use whatever pasta you have in hand, even a bean-based high protein pasta if you wish.
Other Pasta Recipes You Must Try:
- Rigatoni with lentil bolognese
- Penne Pasta With Vegan Cauliflower & Kale Walnut Pesto
- Mushroom And Veggie Sausage Pasta
- High Protein Caprese Pasta Salad
- High Protein Pasta Puttanesca
- Pea and Artichoke Pasta
- One-Pot Chickpea And Butternut Squash Pasta
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Tagliatelle with Mushroom Ragu & Swiss Chard
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 2 servings 1x
Description
Our tagliatelle with mushroom ragu and Swiss chard screams Mediterranean food, and is filled with meaty mushrooms, savory tomato paste, luscious olive oil, healthy Swiss chard and buttery pine nuts. A fabulous pasta night dish!
Ingredients
- 6oz tagliatelle pasta (if you can’t find vegan tagliatelle you can use fettuccine or any other flat pasta)
- 2 tbsp extra virgin olive oil
- 1–6oz can organic tomato paste
- 2 cloves garlic, minced
- 1 tbsp chopped basil
- 1/8 tsp salt (or to taste) (See Note)
- 8oz baby bella mushrooms, chopped small
- 1–2 cups chopped rainbow Swiss chard (to taste)
- 1/4 cup toasted pine nuts
Instructions
- Cook the pasta following the directions on the package, leaving it slightly “al dente” and saving 1 cup of pasta water
- While the pasta is cooking, heat the olive oil in a large, deep skillet. Add the tomato paste, garlic, basil and salt, and cook over medium heat for 5-6 minutes, stirring constantly
- Add the chopped mushrooms, mixing well so they’re well coated with the tomato paste. Continue cooking for another 2 minutes
- Slowly, stir in 1 cup of pasta water, reduce the heat to low and simmer for 3-4 minutes. Add the pasta, toss well and cook for another 5 minutes
- Turn off the heat, add the Swiss chard and mix well (the heat from the pasta will wilt the chard)
- Top with toasted pine nuts right before serving
Notes
Because you will be adding pasta water to the sauce, which is already salty, add more or less salt according to your taste
Nutrition
- Serving Size: 1/2 the recipe
- Calories: 557
- Sugar: 15.1
- Sodium: 250
- Fat: 18.4
- Saturated Fat: 2.7
- Unsaturated Fat: 14.4
- Trans Fat: 0
- Carbohydrates: 84.7
- Fiber: 9
- Protein: 19
- Cholesterol: 0
Keywords: pasta, mushrooms, ragu, plant-based, tomato
