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Vegetable Ragu Pasta Recipe

If you love pasta and eating hearty vegetarian dishes then you will love this vegetarian ragu pasta recipe from the Feast Cookbook. 

Course dinner, Main Course
Cuisine American, Italian
Keyword asparagus, cream sauce, lemon pasta, ricotta, roasted vegetables, vegetarian
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 6
Calories 499 kcal


  • 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


  1. In a large pot heat olive oil and add in mushrooms for 7 minutes or until they begin to brown.
  2. Add onion, fennel, carrots, 3/4 t salt and 1/4 t black pepper and continue to cook for 6 minutes.
  3. Add squash, garlic, tomato paste, red pepper flakes, paprika, and fennel seeds and cook for 1-2 minutes.
  4. Add white wine and stir, and cook at medium heat for 5 minutes as the sauce begins to thicken.
  5. Add bay leaf, thyme, and 2 cups stock.
  6. Add the tomatoes and their juices, with clean hands squeeze the tomatoes on their way into the pot to lightly crush them.
  7. Reduce sauce for 15 minutes at medium heat, stirring occasionally.
  8. Add 1 C stock and reduce heat to low.
  9. Continue to simmer the sauce for 1 hour to reduce the sauce to a thick, vegetable ragu.
  10. Add salt and pepper to taste
  11. Cook pasta according until al dente.
  12. Drain, saving 1/2 C cooking liquid to use in sauce if desired.
  13. Combine pasta and sauce, adding pasta cooking liquid as needed for desired thinning.
  14. Serve and garnish individual servings with grated pecorino, freshly ground pepper and a spoonful of ricotta.
  15. Enjoy!
Nutrition Facts
Vegetable Ragu Pasta Recipe
Amount Per Serving
Calories 499 Calories from Fat 152
% Daily Value*
Fat 16.9g26%
Saturated Fat 3.6g23%
Cholesterol 64mg21%
Sodium 232mg10%
Potassium 1108mg32%
Carbohydrates 67g22%
Fiber 6.2g26%
Sugar 8.3g9%
Protein 17.2g34%
Calcium 272mg27%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.