Pappardelle with Mushroom and White Bean Ragu Recipe
Servings
6
Ingredients
- 1 oz or 30 g of dried porcini mushrooms
- 3 tbsp extra virgin olive oil or a mix of unsalted butter and olive oil
- 1 onion or 2 large shallots, halved and sliced thinly
- 4 cloves garlic, chopped
- 1½ lbs assorted mushrooms (oyster, chanterelle, shitake, portobello), stems removed and discarded (about 6 cups chopped)
- 1 cup cooked (canned) white beans, drained and rinsed
- 1 cup dry full-bodied red wine or marsala
- 1 cup low-sodium vegetable broth
- 1 bag (1 lb /500 g) pappardelle pasta or any noodle of your choice
- ½ tsp cinnamon or ½ tsp espresso powder
- 1 14-oz/400 ml can crushed or cherry tomatoes
- Handful of chopped parsley, optional
- Kosher salt and black pepper
- Grated Parmesan cheese for serving
Instructions
- 1
Soak the dried mushrooms in ½ cup boiling water.
- 2
In a large skillet, heat butter and oil over medium heat. Add the onion or shallots and a big pinch of kosher salt and cook until translucent, about 5 minutes. Add the garlic and cook for another minute or so.
- 3
Add the chopped mushrooms and a pinch of kosher salt, turn the heat to medium-high and cook until the mushrooms have shrunken and started to brown—about 5 minutes. Remove the dried mushrooms from the liquid by lifting the mushrooms out (do not drain the liquid). Reserve the liquid. Add the rehydrated mushrooms to the skillet, cook for another minute.
- 4
Add the white beans and cook, smashing the beans a little. This step should take about 3-4 minutes.
- 5
Add the wine and reduce and allow to evaporate for about 5 minutes. Add the broth and cinnamon or espresso powder. Carefully tip the mushroom-soaking liquid into the pan, leaving any sediment behind. Simmer for 5 minutes. Add the tomatoes, reduce the heat to medium-low, cook for 5 minutes. Turn off the heat and keep covered.
- 6
In the meantime: Cook the pasta in salted (about 2 tbsp salt) water for 2 minutes less than the suggested time on the package. Before draining the pasta, save 1 cup of the pasta cooking water.
- 7
Add the pasta to the pan with the mushroom ragu along with ½ cup pasta cooking water and stir gently. Stir and cook until the pasta is sufficiently cooked, you may need to add more pasta water slowly.
- 8
Add more salt or pepper to taste, sprinkle with chopped parsley and grated Parmesan cheese.
Tips & Storage
- How to Store
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently to preserve texture and flavor.
- Can I Freeze This?
- Most main dishes freeze well for up to 3 months. Cool completely before freezing, and thaw overnight in the refrigerator.
- Meal Prep Tip
- Double the recipe and freeze half for a future weeknight dinner. It saves time and ensures you always have a homemade meal ready.
You Might Also Like
More mains recipes→
Mains
Thai Chili Oil Noodles with Sesame and Garlic
This recipe is so easy, it is a staple in my house. I use fresh, wide flat-rice noodles, sometimes called Chow Fun noodles, or the widest Thai rice noodles. This dish comes together super fast and you want to serve it immediately. It is best to have everything ready for the fast cook. See the Prep-Ahead Tip at the bottom of the recipe.
June 3, 2022
Mains
Perfect Roasted Spaghetti Squash
This is the best way to roast spaghetti squash if you want perfect noodles. The noodles will be perfectly cooked, not watery and you wont have to fight with them for the perfect noodle texture.
April 12, 2022
Mains
Pan Roasted Steak, Smashed Potatoes with Charred Broccoli with Salsa Verde
This is a one skillet meal that everyone will love! Get organized because the whole meal cooks in 20 minutes (once the potatoes are boiled).
April 10, 2022
Frequently Asked Questions
How do I make Pappardelle with Mushroom and White Bean Ragu?
This Pappardelle with Mushroom and White Bean Ragu recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 14 ingredients and the recipe is designed for home cooks of all skill levels.
How many servings does this pappardelle with mushroom and white bean ragu recipe make?
This recipe makes 6 servings. You can easily double or halve the recipe to suit your needs.
Can I make this pappardelle with mushroom and white bean ragu ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.