Mushroom Ragu & Swiss Chard Tagilatelle - Delicious vegan entree #vegan #vegetarian #entree #mushrooms #pasta #swiss chard

Vegan Mushroom Ragu & Swiss Chard Tagliatelle

  • Author:
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 2 servings 1x


  • 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
  • 16oz 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 cup chopped rainbow Swiss chard
  • 1/4 cup toasted pine nuts


  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 olive oil in a large, deep skillet. Add tomato paste, garlic, basil and salt and cook over medium heat for 5-6 minutes, stirring constantly
  3. Add chopped mushrooms, mixing well so they’re well coated with the tomato paste. Continue for another 2 minutes
  4. Slowly, stir in 1 cup of pasta water, reduce eat to low and simmer for 3-4 minutes. Add pasta, toss well and cook for another 5 minutes
  5. Turn off heat, add rainbow chard and mix well (the heat from the pasta will wilt the chard)
  6. Top with toasted pine nuts right before serving


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