Mushroom Ragu over Fusilli

Mushroom Ragu over Fusilli

Preparation Time: 20 minutes

Cooking Time: 40 minutes

Total Time: 60 minutes

Yield: 6

Category: Main Course

Author: Chef Marlene Watson Tara

Date Published: June 25, 2026

Ingredients

2½ cups finely diced shallots

1 tbsp finely minced garlic

2 cups tightly packed button or chestnut mushrooms, thinly sliced

2 cups tightly packed shiitake mushrooms, thinly sliced

2 cups tightly packed portobello mushroom caps, shredded using two forks

1 heaped tbsp kuzu

1 umami instant stock sachet

½ cup warm water, for stock

1 x 160 g jar vegan red pesto

¼ cup rice mirin

1 tbsp balsamic vinegar

1½ tbsp tamari

1 tsp dried thyme

1 tsp dried rosemary

3 heaped tbsp nutritional yeast

½ cup fresh parsley, chopped

Fusilli or fettuccine pasta, cooked according to packet instructions

Vegan parmesan, optional garnish

Fresh herbs, optional garnish

Description

A hearty vegan mushroom ragu made with shallots, garlic, button or chestnut mushrooms, shiitake, portobello, umami stock, red pesto, mirin, balsamic vinegar, tamari, herbs, nutritional yeast, and parsley. Serve over fusilli, fettuccine, polenta, mashed potatoes, or with crusty sourdough bread.

How-to? Steps

Step 1: Prepare stock

Dissolve the umami stock sachet in ½ cup warm water.

Step 2: Cook shallots and garlic

Heat a splash or two of water in a large pot over medium heat. Add the shallots and sauté for 5 minutes. Add garlic and cook for 2–3 minutes, stirring occasionally and adding more water if needed.

Step 3: Cook mushrooms

Add the mushrooms and umami stock. Stir well and cook on a low flame, covered, until the mushrooms soften and cook down, about 8–10 minutes.

Step 4: Add sauce ingredients

Whisk the kuzu with 2 tbsp water to make a thick paste. Add it to the pan with the red pesto, mirin, balsamic vinegar, tamari, thyme, and rosemary. Stir well.

Step 5: Simmer

Bring to a high simmer, then reduce to medium-low. Cover and simmer for 20 minutes, stirring every 5 minutes.

Step 6: Cook pasta

Meanwhile, cook fusilli or fettuccine according to the packet instructions.

Step 7: Finish and serve

Stir nutritional yeast and fresh parsley into the ragu. Serve over cooked pasta and garnish with vegan parmesan and fresh herbs if desired.