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Pulled Mushroom Ragù With Rigatoni

Pulled Mushroom Ragù With Rigatoni

plus Parmesan, Parsley & Garlic Bread
Daniel Kim
Daniel KimUpdated on February 24, 2026
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Calories
1220 kcal
Protein
34g protein
Difficulty
Medium
Allergens:
  • Wheat
  • Soy
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

6 ounce

Rigatoni Pasta

(Contains: Wheat)

1 unit

Ciabatta

(Contains: Wheat, Soy)

6 ounce

Carrot

1 unit

Onion

5 teaspoon

Balsamic Vinegar

1 unit

Plant-Based Pulled Mushrooms

(Contains: Soy)

1 unit

Crushed Tomatoes

1 tablespoon

Italian Seasoning

2 unit

Mushroom Stock Concentrate

2 unit

Parmesan Cheese Block

(Contains: Milk)

4 tablespoon

Garlic Herb Butter

(Contains: Milk)

¼ ounce

Parsley

Not included in your delivery

1 tablespoon (tbsp)

Butter

(Contains: Milk)

2 teaspoon (tsp)

Olive Oil

0.13 teaspoon (tsp)

Sugar

teaspoon (tsp)

Salt

teaspoon (tsp)

Black Pepper

/ per serving
Calories1220 kcal
Fat56 g
Saturated Fat28 g
Carbohydrate137 g
Sugar23 g
Dietary Fiber21 g
Protein34 g
Cholesterol85 mg
Sodium1590 mg
Trans Fat1 g
Potassium1210 mg
Calcium350 mg
Iron4.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Large Pot
Peeler
Box Grater
Strainer
Large Pan

Cooking Steps

PREP
1
  • Bring a large pot of salted water to a boil. Wash and dry produce.

  • Roughly chop pulled mushrooms into bite-size pieces. Trim, peel, and grate carrots on the largest holes of a box grater. Halve, peel, and dice onion into ¼-inch pieces. Pick parsley leaves from stems; roughly chop leaves.

COOK PASTA
2
  • Once water is boiling, add rigatoni to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.

  • Reserve 1 cup pasta cooking water (1¾ cups for 4 servings), then drain.

COOK RAGÙ
3
  • Heat a large drizzle of olive oil in a large pan over medium-high heat. Add pulled mushrooms, carrots, onion, salt, and pepper. Cook, stirring occasionally, until mushrooms are browned and veggies are softened, 5-7 minutes (if pan seems dry, add another drizzle of olive oil).

  • Reduce heat to low. Stir in vinegar and Italian Seasoning. Cook, undisturbed, until liquid has mostly evaporated, 1-2 minutes.

  • Add crushed tomatoes, stock concentrates, half the garlic herb butter, ½ cup reserved pasta cooking water, and a pinch of sugar (1 cup reserved pasta cooking water and big pinch of sugar for 4 servings). Increase heat to medium; simmer until sauce has slightly thickened, 3-4 minutes.

MAKE GARLIC BREAD
4
  • Meanwhile, halve and toast ciabatta. Spread cut sides with remaining garlic herb butter; halve on a diagonal.

FINISH PASTA
5
  • Once ragù is done, reduce heat under pan to low. Add drained rigatoni and 1 TBSP plain butter (2 TBSP for 4 servings); stir to combine. TIP: If your pan isn’t large enough, you can transfer ragù to pot with drained pasta instead.

  • Grate half the Parmesan over pasta; toss to coat. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until everything is thoroughly coated in sauce.

  • Remove from heat. Taste and season with salt and pepper if desired.

SERVE
6
  • Divide pasta between shallow bowls; grate as much remaining Parmesan as you like over top. Sprinkle with parsley and serve with garlic bread on the side.

Customer reviews

Review summary

Updated on Dec 2025
  • Flavor: Many enjoyed the hearty, flavorful sauce; some found it surprisingly meaty and delicious 🍲.
  • Ease of prep: Instructions were clear and easy to follow for most, though some found the grating time-consuming.
  • Suggestions: Consider using fresh mushrooms instead of pulled for better texture; add extra seasoning or herbs for more flavor.
  • Portions: Generous servings satisfied most diners, with plenty for leftovers.
  • Texture: Some loved the meaty texture of pulled mushrooms; others found them chewy or tough.
AI-generated from customer reviews

Reviews from our home cooks

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Jamil JudeCooked for 2 people
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Kelly StuchburyCooked for 2 people
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Jessica CoxCooked for 2 people
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Aaron EttingerCooked for 2 people
|Sep 24, 2025