Roasted Vegetable Ragu.
Roasted vegetable ragu is a hearty, satisfying sauce made from charred vegetables, tomato paste, spices and red wine. It’s cozy and comforting, and tastes amazing served over soft pasta noodles. A new delicious staple!
Hello hello 2023!
I have the most delicious recipe for you today that will be on rotation ALL YEAR LONG. Yes. It is that delicious. It’s veggie-forward, easy to make, loaded with flavor and a crowd pleaser for just about everyone. It’s a new favorite!
Until the next favorite comes along. You know the drill.
This vegetable ragu is filled with carrots, mushrooms, celery, onions and garlic – made with a touch of tomato paste, red wine and parmesan, the depth of flavor is incredible and it coats noodles beautifully. It’s also super filling!
This sauce is SO incredibly hearty, chunky and satisfying – it’s hard to believe it’s made completely of vegetables. No meat, no beans or lentils, just all veggies. Isn’t that amazing?
The charred vegetables above… best ever!
So, I found this recipe from food and wine two years ago during the pandemic. It was the ultimate cozy comfort food, a way to include veggies in our meal and it was something we all ended up loving. Then, I forgot about it!
I mean, I’d like to forget about most of that year buuuut… anyway.
This recipe came back to me last year around this time when Jordan started eating solids. I often relied on my butternut minestrone soup from Everyday Dinners or a similar recipe that was filled with lots of tender vegetables and tons of flavor. And this was a winner!
Plus I knew that everyone else enjoyed it and it was something I could easily prep ahead. Major winning all around.
I take a few liberties from the original recipe – I use less celery, because you know how I feel about celery. And I use more spices, even adding a little heat. I add a ton more parmesan, because I belong in parmesan cheese anonymous. And every bite is just perfect. LOVE!
This reminds me so much of my lentil bolognese. It’s lighter and more veggie-heavy, but still absolutely fabulous. It’s a meal that even carnivores love (hello Eddie!) and one where you don’t miss the meat at all. The texture is phenomenal, it’s delicious on just about any noodle and you can add extra vegetables if you choose.
Just look at those coated noodles!
No need to figure out dinner tonight. It’s done!
Roasted Vegetable Ragu
Roasted Vegetable Ragu
- 4 large portobello mushrooms, quartered
- 12 whole garlic cloves
- 2 large carrots, peeled and cut into third
- 1 sweet onion, chopped into quarters
- 1 celery stalk, cut into thirds
- 4 tablespoons olive oil
- kosher salt and pepper
- 8 ounces sliced cremini mushrooms, chopped
- ½ cup tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes
- ½ cup dry red wine
- ½ cup grated parmesan cheese
- 1 ½ cups reserved pasta water
- 8 to 16 ounces cooked pappardelle pasta, for serving
- Heat the broiler in your oven to the highest setting.
- On a baking sheet, spread out the portobello mushrooms, garlic cloves, carrots, onion and celery. Toss the vegetables with 2 tablespoons of the olive oil and sprinkle all over with salt and pepper.
- Place the baking sheet in the center of the oven (not right below the broiler). Broil for 20 minutes, tossing the vegetables once or twice during cook time, until charred and roasted. Remove the vegetables.
- Transfer the broiled vegetables to a food processor and pulse a few times until coarsely chopped. You don’t want them fully blended. Just pulse a few times until they look like my photo above!
- At this point you can also bring your salted water to a boil for your pasta.
- Heat the remaining olive oil in a large skillet over medium heat. Add the cremini mushrooms and cook until browned and softened, about 6 to 8 minutes. Stir in the tomato paste, basil, oregano and crushed red pepper. Cook for another 5 minutes, until the tomato paste deepens in color. Stir in the red wine, stirring constantly. Stir until thickened. Stir in the roasted vegetables from the food processor.
- Stir in half of the reserved starchy pasta water, until thickened. Stir in the remaining. Stir in the parmesan cheese. Taste and season with more salt and pepper if necessary.
- Serve immediately with the noodles, tossing everything together so it gets combined and the sauce covers the pappadelle.
Now that’s a forkful.