• Skip to main content
  • Skip to primary sidebar
May I Have That Recipe?
menu icon
go to homepage
  • Home
  • Recipe Index
  • Cookbook
  • About
  • Contact Us
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • Cookbook
  • About
  • Contact Us
×
You are here: Home » Pasta

Tagliatelle With Mushroom Ragu & Swiss Chard

Aug 1, 2023 -May contain affiliate links

1.3K shares
  • 51
Jump to Recipe·Print Recipe·Leave a Review
Side view of a table setting with a bowl of tagliatelle with mushroom ragu, a glass of red wine and a vase with pink flowers

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!

Close up view of a table setting with a bowl of tagliatelle with mushroom ragu, a glass of red wine and a vase with pink flowers

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 delicious in the recipe.

What is the Difference Between Ragu and Ragout?

Ragu is an Italian pasta sauce made with tomatoes, vegetables, and usually ground or minced meat. Our version is Vegan and includes mushrooms instead of meat! Ragout is a French stew that might be served over pasta but might also be served over polenta or couscous. It is equally delicious but completely different. A ragout is slow-cooked and may or may not contain tomatoes, depending on 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 from.  Others say that tagliatelle is 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, even a bean-based high protein pasta if you wish.

Side view of a table setting with a bowl of tagliatelle with mushroom ragu, a glass of red wine and a vase with pink flowers

Ingredients for Mushroom Ragu Recipe

  • Tagliatelle Pasta. If you can't find vegan tagliatelle, you can use fettuccine or any other flat pasta)
  • Organic Tomato Paste. This adds intense tomato flavor and sweetness.
  • Garlic.
  • Basil. Freshly chopped basil is best.
  • Baby Bella Mushrooms. You can sub this with a different mushroom if these cannot be found.
  • Rainbow Swiss Chard. This leafy vegetable, similar to kale, adds a beautiful depth of flavor to the sauce. You can use spinach instead if you prefer.
  • Toasted Pine Nuts. Finish off your pasta with a nice nutty crunch.

How to Make Mushroom Ragu

The first step to making an amazing ragu is to boil your pasta in a large pot to "al dente" and save one cup of the pasta water before you drain the pasta. Al dente means "to the tooth" and implies a tiny bit of firmness or bite to the pasta. You don't want it soft and smushy.

While the pasta is cooking, you can start sauteeing the other ingredients in a skillet. Once all the ingredients are added to the skillet, add the reserved pasta water liquid. This forms the sauce. Add the pasta to the sauce and toss it really, really well. Mix in the Swiss chard off the heat, and add the pine nuts as you serve the mushroom ragu pasta. Salt and pepper to taste.

Make Ahead Tips for Mushroom Ragu

You can definitely do a few things to make this mushroom ragu recipe easier on the night you want to serve it. First, you can rinse, dry, and dice up the mushrooms really small. Place these in a plastic bag in your refrigerator. Second, you can rinse, dry, and chop the Swiss chard. Place this in a plastic bag in your refrigerator.

Finally, you can indeed make the entire sauce without the pasta water ahead of time. Refrigerate or freeze it for up to three months in an airtight container. When ready for the meal, cook your pasta and reserve one cup of pasta water. Partially thaw the ragu in your microwave, and then add it to a skillet with the pasta and water to finish heating through. Your mushroom ragu recipe is ready to serve!

FAQ

Can you make ragu sauce without wine?

Yes. Our ragu sauce is wine-free and tastes amazing! Using the cooking water as the liquid source adds just the right amount of starch and flavor to the rich sauce.

Can you freeze ragu?

Yes. To freeze the ragu sauce by itself, let it cool completely and place it in an airtight container. Freeze and keep for up to three months. To freeze ragu sauce mixed with pasta, separate it into individual serving amounts and freeze it for up to three months in an airtight container.

How do I store vegan ragu?

Keep it in an airtight container in the refrigerator for up to five days, or freeze it as described above.

What mushrooms should I use for mushroom ragu?

We used Baby Bella Mushrooms (Cremini mushrooms). You can use different types of mushrooms, such as white mushrooms, portobello mushrooms, shitake mushrooms, chanterelle mushrooms, porcini mushrooms, or any fresh mushrooms from your supermarket.

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

Did you like our tagliatelle with mushroom ragu and Swiss chard?  Scroll down to the comments and leave us a rating! Did you love it? Share it or leave us a comment on Instagram, Twitter or Facebook! Wanna see more?  Subscribe to our blog and remember to follow us on Pinterest!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Close up view of a table setting with a bowl of tagliatelle with mushroom ragu, a glass of red wine and a vase with pink flowers

Tagliatelle with Mushroom Ragu and Swiss Chard


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Vicky and Ruth
  • Total Time: 45 mins
  • Yield: 2 servings
  • Diet: Vegan
Print Recipe
Pin Recipe

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

Units Scale
  • 6oz tagliatelle pasta (if you can't find vegan tagliatelle you can use fettuccine or any other flat pasta)
  • 2 tablespoon extra virgin olive oil
  • 1-6oz can organic tomato paste
  • 2 cloves garlic, minced
  • 1 tablespoon chopped basil
  • ⅛ teaspoon salt (or to taste) (See Note)
  • 8oz baby bella mushrooms, chopped small
  • 1-2 cups chopped rainbow Swiss chard (to taste)
  • ¼ cup toasted pine nuts
  • Vegan parmesan cheese or regular ( optional)

Instructions

  1. Cook the pasta following the directions on the package, leaving it slightly "al dente" and saving 1 cup of pasta water
  2. 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
  3. Add the chopped mushrooms, mixing well so they're well coated with the tomato paste. Continue cooking for another 2 minutes
  4. 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
  5. Turn off the heat, add the Swiss chard and mix well (the heat from the pasta will wilt the chard)
  6. Top with toasted pine nuts and grated parmesan cheese (if using) right before serving

Notes

  1. Because you will be adding pasta water to the sauce, which is already salty, add more or less salt according to your taste.

This post was originally published on February 12, 2020

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian

Nutrition

  • Serving Size: ½ 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

Did you make this recipe?

Tag @mayihavethatrecipe on Instagram and hashtag it #mayihavethatrecipe #tahiniandturmeric

More Pasta

  • Overhead image of a bowl of vegan pasta e fagioli soup. There are a salt and pepper shaker near the bowl as well as a fresh green plant and two spoons.
    Pasta e Fagioli Soup - Pasta and Beans Soup Recipe
  • Close-Up view of a bowl filled with spaghetti and meatless meatballs.
    Spaghetti and Meatless Meatballs
  • Side view of view of a high protein pasta puttanesca dish, with a forkful of pasta coming out of the dish.
    High Protein Pasta Puttanesca
  • An angular view of Vegan Mac and Cheese in blue dish
    Baked Mac and Cheese

NEVER MISS A RECIPE!

Subscribe to receive our latest recipes right in your inbox

Reader Interactions

Comments

  1. Alocasia

    October 19, 2022 at 11:45 am

    Where do you find 6 oz. of pasta? We can get 8, 12, and 16 oz.

    Reply
    • Vicky and Ruth

      November 17, 2022 at 11:53 am

      We use half a pack of the 12 oz.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Picture of Vicky and Ruth creators of May I Have That Recipe

Welcome!

We are Vicky & Ruth, authors of the vegan cookbook Tahini and Turmeric. Born and raised in a multicultural Jewish-Lebanese-Spanish household our culinary journey began in Barcelona, Spain where we learned from our family the rich flavors of Lebanon, Turkey, Israel, Morocco, and Spain. From our mother's fragrant Lebanese dishes to our grandmother's secret Sephardic Turkish specialties, our Moroccan friend's fragrant recipes, our sister's vibrant Israeli creations, and our neighbor's authentic Spanish fare, each dish was a key that unlocked new exciting yumminess.

More about us

Popular

  • a jar of pickled carrots
    Pickled Carrots Recipe - Quick, Easy and Spicy
  • Overhead view of a baking sheet with baked parmesan topped with thinly sliced zucchini
    Baked Parmesan Zucchini
  • Collage of lentil recipes pictures
    15 Lentil Recipes You'll Love
  • bird's eye view of a bow with vegan sour cream
    Cashew Cream - A Magical Vegan Sauce

Seasonal

  • three bowl of turmeric zucchini cauliflower soup
    Vegan Cauliflower Soup Recipe with Coconut Milk, Turmeric and Zucchini
  • Close up view of a bowl of cauliflower soup
    Vegan Cauliflower Soup With Saffron and Sumac Oil
  • A photo collage of best soup recipes
    33 Vegan Soup Recipes
  • a plate of dates stuffed with goat cheese topped with crushed pistachios
    Stuffed Dates with Goat Cheese

Footer

Close up view of a bowl filed with vegan meatballs, sauce and veggies

join us!

Subscribe for emails and updates!

Stay updated on latest recipes!

    Built with ConvertKit
    • Privacy Policy
    • Contact
    • About
    • ↑ back to top

    As an Amazon Associate, I earn from qualifying purchases at no extra cost to you

    Copyright © 2012-2025 May I Have That Recipe LLC - Powered by Feast+