Pulled Mushroom Ragù With Rigatoni
plus Parmesan, Parsley & Garlic Bread
- Wheat
- Soy
- Milk
This hearty vegetarian pasta dish features pulled shiitake mushrooms so rich and meaty, even carnivores will clean their plates. The 'shrooms cook with shredded carrots in a buttery tomato sauce spiked with sweet and tangy balsamic vinegar. Tossed with rigatoni and Parmesan, this satisfying dish is sure to become a favorite at your dinner table.
Ingredients
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
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.
Meanwhile, halve and toast ciabatta. Spread cut sides with remaining garlic herb butter; halve on a diagonal.
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.
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.
Reviews from our home cooks
The mushroom stuff in this was great. The end result was like a ragu made with beef and mushroom. The texture was beefy but the taste was mushroom. If you like mushroom (I adore mushrooms) this is what you want. A non-greasy beefy and shroomy tasting pasta ragu.
Sooo good! I didn't know it was a vegetarian dish and swore my husband had substituted the mushrooms for meat. The sauce was hearty and flavorful.
Can I have some more please! The pulled mushrooms were awesome. Can you please make more meal kits using those? Great flavors and good serving size.
I have no memory of ordering this meal. That being said, it was wonderfully tasty and I plan to order it again. My husband cooked it and didn't complain about the directions, so I assume it's fairly easy to cook, specifically with clear instructions. We will definitely order this meal again!
Great recipe, great portion of fresh ingredients. Tastes Delicious. Needs just a bit more seasoning, other than that it's perfect.
I would be hard pressed to say this was vegetarian. It was good. I will def look for more recipes with those mushrooms.
Surprised by the pulled mushroom as I'd never heard of that before but enjoyed it. Great, hearty sauce. Would order again
SOOO GOOD. The pulled mushrooms were delicious. Only change... I would add an another veggie or two.
The sauce is quite tasty. Almost a bit too many mushrooms. Maybe if you run mushrooms through food processor it would be closer to a bolognese
It has a bit of an aftertaste but besides that it's pretty good. Maybe have more pasta or something to balance out the mushroom
