Linguine with Mushroom Ragu is a rich, meatless pasta dish with flavor enhanced by fresh basil, parsley and Marsala wine. Serve this dish in a shallow bowl with warm, crusty bread to sop up the broth.
Linguine with Mushroom Ragu
(Adapted from recipe courtesy of Everyday Italian by Giada De Laurentiis, 2005)
1/4 cup extra-virgin olive oil
1 large yellow onion, chopped
4 garlic cloves, minced
1 1/2 lbs mixed mushrooms (button, cremini, shiitake), stemmed and sliced
Freshly ground black pepper
1 1/2 cups Marsala wine
4 cups lower-sodium chicken stock
1 1/3 cups freshly grated parmesan, plus more for garnish
8 fresh basil leaves, thinly sliced crosswise, plus more for garnish
1/2 cup fresh parsley leaves, chopped
1 lb whole wheat linguine
In a large skillet heat the oil to a shimmer. Add the onions and garlic and soften them over medium heat, about 8 minutes. Add the mushrooms and cook until juices are released and mostly evaporated. Add the Marsala and cook until it is mostly evaporated. Add the chicken broth and simmer for 30 minutes.
While the ragu is cooking, bring a pot of salted water to a boil and cook the pasta according to the directions on the packet.
Before serving remove from heat and stir in the parmesan, basil and parsley and stir until the cheese is melted and the broth is thickened.