Pulled Mushroom Ragù With Rigatoni
plus Parmesan, Parsley & Garlic Bread
- Milk
- Soy
- Wheat
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
Carrots
1 unit
Onion
¼ ounce
Parsley
1 tablespoon
Italian Seasoning
1 unit
Crushed Tomatoes
4 tablespoon
Garlic Herb Butter
(Contains: Milk)
1 unit
Ciabatta Bread
(Contains: Soy, Wheat)
2 unit
Parmesan Cheese Block
(Contains: Milk)
5 teaspoon
Balsamic Vinegar
2 unit
Mushroom Stock Concentrate
1 unit
Plant-Based Pulled Mushrooms
(Contains: Soy)
6 ounce
Rigatoni Pasta
(Contains: Wheat)
Not included in your delivery
Salt
Pepper
Olive Oil
Sugar
Butter
(Contains: Milk)
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 1⁄4-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 (1 3⁄4 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, 1⁄2 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.
