Tagliatelle al Ragu (with bolognese) is such a good dish! Easy to make and filling, no wonder it is an Italian classic. Yet, for this recipe, we are twisting the recipe. Instead of meat for the bolognese, we are using mushrooms. Packed with nutrients, mushrooms are an absolute must! This dish is earthy and rich in flavors! I cannot wait to see how you remake this recipe at home.

What pasta should I use?

Usually, pasta al ragu is made using tagliatelle. In this recipe, we use fettuccine. Feel free to use any kind of pasta you have. Dry or fresh, it doesn’t matter!

Are mushrooms a superfood?

Mushrooms can be seen as superfoods because of their complete nutritious profile. They are low in calories and fat, rich in fibers, contain protein and are packed with vitamins, minerals, and antioxidants. In this recipe, we use white mushrooms, easily found in any supermarket. Did you know that 100g of raw white mushrooms contains 318mg of potassium (7% of the daily recommended dose)? Now you do! Potassium regulates fluid balance in your body. This mineral is crucial to ensuring a healthy nervous system and controlling muscle contractions, and it might reduce blood pressure and water retention. Besides, mushrooms are packed with vitamin B, such as B2, B3, B5, and B6, which produce energy, form red blood cells, and maintain vision, skin, and digestive health. Not only a nutrition powerhouse, but mushrooms are also a rich source of umami, which gives this beautiful hearty taste to any dish.

Can I Use Other Mushrooms?

Of course, you can! For this recipe, we chose white mushrooms because they are easy to find, but cremini mushrooms or shiitake will do too!


  • 1 pack fettuccine
  • 1 can passata
  • ½ cup white wine
  • 1 carrot
  • 1 onion
  • 16oz white mushrooms
  • salt
  • pepper


  1. Chop the carrot, onion, and mushrooms very finely.
  2. In a pan on medium-high heat, drizzle olive oil.
  3. Add the onion and carrot. Cook for 8 minutes.
  4. Add the mushroom. Cook until soft and brown.
  5. Sprinkle and pepper.
  6. Stir in the white wine. Cook for 2 minutes.
  7. Stir in the passata.  Cook for 5 minutes. Lower the heat, and simmer for 15 minutes.
  8. Bring a pot of water to a boil. Cook the tagliatelle according to the packaging.
  9. Toss the pasta with the sauce.

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