What are your favorite cookbooks these days? Lately, I have been obsessing over the Feast Cookbook by Sarah Copeland with photographs by Yunhee Kim. All the recipes are vegetarian, seasonal and simply beautiful. If you haven’t checked this cookbook out yet I can’t recommend it enough. I received it as a birthday gift a few years ago from my friend Janine and I will be referring to it for inspiration in the kitchen for years to come. The recipe I’m sharing today is a slightly adapted vegetarian ragu pasta recipe from Feast loaded with delicious vegetables like butternut squash, mushrooms, carrots, and fennel. It involves a lot of chopping as prep work (which you can do in advance) and a lot of simmering (over an hour) but it is a labor of love totally worth it in my opinion. I hope you enjoy it as much as my family did!
A couple other recipes from Feast that you can find online:
Vegetarian Ragu Pasta Recipe from Feast Cookbook
- 5 T olive oil
- 1 lb white mushrooms, cleaned and chopped
- 1 large yellow onion, chopped
- 1 bulb fennel, halfed, cored and chopped
- 4 carrots, chopped
- sea salt + freshly ground pepper
- 1 small butternut squash, peeled, seeded and chopped.
- 4 garlic cloves
- 2 T tomato paste
- pinch of red pepper flakes
- 1/2 t paprika
- 1/2 t fennel seeds
- 1 C dry white wine
- 1 bay leaf
- 1 T chopped fresh thyme
- 3 C vegetable stock
- 28 oz San Marzano tomatoes in juice
- 1 lb pasta of choice
- fresh ricotta for topping
- Pecorino cheese for grating
- fresh mint, optional garnish
- In a large pot heat olive oil and add in mushrooms for 7 minutes or until they begin to brown.
- Add onion, fennel, carrots, 3/4 t salt and 1/4 t black pepper and continue to cook for 6 minutes.
- Add squash, garlic, tomato paste, red pepper flakes, paprika, and fennel seeds and cook for 1-2 minutes.
- Add white wine and stir, and cook at medium heat for 5 minutes as the sauce begins to thicken.
- Add bay leaf, thyme, and 2 cups stock.
- Add the tomatoes and their juices, with clean hands squeeze the tomatoes on their way into the pot to lightly crush them.
- Reduce sauce for 15 minutes at medium heat, stirring occasionally.
- Add 1 C stock and reduce heat to low.
- Continue to simmer the sauce for 1 hour to reduce the sauce to a thick, vegetable ragu.
- Add salt and pepper to taste
- Cook pasta according until al dente.
- Drain, saving 1/2 C cooking liquid to use in sauce if desired.
- Combine pasta and sauce, adding pasta cooking liquid as needed for desired thinning.
- Serve and garnish individual servings with grated pecorino, freshly ground pepper and a spoonful of ricotta.
The main vegetables in the ragu: fennel, carrots, onion, garlic, mushrooms, and butternut squash.
You can chop the veggies ahead of time if you want to and refrigerate until you are ready to start cooking.
If you make this Vegetarian Ragu Pasta Recipe from Feast Cookbook please share on instagram using hashtag #rainbowdelicious and tag me at @rainbowdelicious , I’d love to see what you are up to in your kitchen!