Wild Mushroom Ragu with Gluten-free Pappardelle

Recipe by: Gina Fontana of Healthy Little Vittles

Product Featured:
Premier Hard-Anodized 11-Piece Set

Product Featured: 8.5 Quart Dutch Oven

A traditional rustic Italian dish spotlighting fresh ingredients, our delectable Wild Mushroom Ragu is the perfect vegetarian pasta for any occasion! Our vegetable pasta recipe uses sun-dried tomatoes, mushrooms, and a variety of flavorful spices and herbs to create a delicious and nutritious pasta dish. Enjoy this savory vegetarian ragu with your family and friends with this simple recipe for delicious pasta marinated in a flavorful mushroom ragu sauce.


Prep Time:
15 min
Cook Time:
15 min


  • (2) 9 oz boxes gluten-free lasagna noodles
  • 4 tbsp olive oil
  • 1 large sweet/yellow onion, chopped
  • 2 tbsp minced garlic
  • 4 cups mushrooms
  • 1 cup dry white wine
  • 1/2 cup vegetable broth
  • 2 tbsp lemon juice
  • 2 tbsp fresh parsley, minced
  • Salt & Pepper to taste
  • Vegan parmesan cheese for garnish


1.Bring a pot of water to a boil. Add some oil to the water to help the ragu noodles not stick together.

2.While you're waiting for the water to boil, heat the oil in your Calphalon Premier™ Hard-Anodized Nonstick Dutch Oven/Large Skillet over medium heat. Add the onion and garlic and let it simmer until the onions soften, about 5 minutes. Add a couple generous pinches of salt to the pot.

3.Place the lasagna noodles into the boiling water and cook according to package directions.

4.Add the mushrooms to the other pot with the onions and garlic and let them cook for another 5-7 minutes until they soften, stirring occasionally. Add the wine, vegetable broth and thyme and continue to cook while you prepare the noodles.

5.When the lasagna noodles are done, drain and rinse them and immediately slice them into 3/4-inch strips with a pizza cutter. You can choose to slice off the ruffled edges or leave them on. I got 3 strips per lasagna sheet. 
NOTE: you're going to want to work fast as they stick and break apart as they cool. As you slice the noodles, add them to the pot with the mushroom ragu and toss to keep them from drying out/sticking together.

6.When all the noodles are added to the pot, add the lemon juice and parsley and toss, heating for an additional 2-3 minutes. Season with more salt & pepper if desired and serve topped with vegan parmesan cheese.

Packed with power vegetables like mushroom and garlic, enjoy our Wild Mushroom Ragu recipe when you're in the mood for delectable vegetarian pasta that's easy to make. Discover more of our vegetarian recipes like our Mentaiko recipe or Spring Vegetable Skillet Paella for an easy-to-make dish using just 5 minutes of prep time! Try our simple and fresh vegetarian pasta recipes for a comforting weeknight meal that brings more nutrition to the table.

Similar Recipes: Mentaiko Pasta

Gina Fontana
Main Dishes