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 & Swiss Chard

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


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!



  • 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
  • 12 cups chopped rainbow Swiss chard (to taste)
  • 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 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 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


  • 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