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
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Open the appInstructions
Step 1
Cook spaghetti in salted boiling water until al dente, about 8-10 minutes. Reserve 1 cup pasta water, then drain.
Step 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.
Step 3
Add minced garlic and oregano; cook for 1 minute until fragrant.
Step 4
Pour in crushed tomatoes and bring to a simmer. Reduce heat to medium-low and let bubble gently for 10 minutes, stirring occasionally.
Step 5
Season sauce with salt and pepper to taste. If too thick, add a splash of reserved pasta water.
Step 6
Add cooked spaghetti to the skillet and toss to coat, adding pasta water as needed for a silky sauce.
Step 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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