Spaghetti with Mushroom Ragu
A hearty, tomato-based mushroom ragu served over spaghetti, topped with grated cheese and fresh parsley. This vegetarian twist on a classic is quick, satisfying, and perfect for a weeknight dinner.
- Total time
- 30 min
- Servings
- 4
- Calories
- 520
- Protein
- 18g
Ingredients
- 12 oz spaghetti
- 2 tbsp olive oil
- 16 oz mushrooms
- 3 cloves garlic
- 24 oz crushed tomatoes
- 1 tsp dried oregano
- ½ cup parmesan cheese
- ¼ cup fresh parsley
Instructions
- 1
Cook spaghetti in salted boiling water until al dente, about 8-10 minutes. Reserve 1 cup pasta water, then drain.
- 2
While pasta cooks, heat olive oil in a large skillet over medium-high. Add sliced mushrooms and cook until browned, about 6-8 minutes.
- 3
Add minced garlic and oregano; cook for 1 minute until fragrant.
- 4
Pour in crushed tomatoes and bring to a simmer. Reduce heat to medium-low and let bubble gently for 10 minutes, stirring occasionally.
- 5
Season sauce with salt and pepper to taste. If too thick, add a splash of reserved pasta water.
- 6
Add cooked spaghetti to the skillet and toss to coat, adding pasta water as needed for a silky sauce.
- 7
Serve immediately, topped with grated parmesan and chopped parsley.
Tools you’ll need
- Large pot
- Large skillet
- Colander
- Chef's knife
- Cutting board
- Measuring cups and spoons
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