Recipe: Pappardelle with Eggplant and Mushroom Ragu

18 Jun
Pappardelle with Eggplant and Mushroom Ragu

Pappardelle with Eggplant and Mushroom Ragu

I always enjoy the “challenge” of cooking vegetarian. I use challenge in quotation marks, because it’s pretty damn easy, but I find it scares most people.

Using the fresh eggplants and mushrooms I had on hand, I decided to make a Pappardell with Eggplant and Mushroom Ragu. There are a lot of simple flavors in the dish, but what really sends it over the top for me are the fresh garnishes of orange zest, parsley and ricotta cheese.


  • 2 medium eggplants, cut into 1-inch cubes (peeled or skin-on)
  • 1 cup mushrooms, sliced
  • 6 cloves garlic, diced
  • 1 red onion, diced
  • 1 red bell pepper, cut into strips
  • 1/3 cup olive oil
  • 1 TBSP chili flakes
  • Pappardelle with Eggplant and Mushroom Ragu

    Eggplant is the Key Ingredient

  • 2 TBSP kosher salt
  • 1 TBSP ground black pepper
  • 1 cup red wine
  • 1 lb. pappardelle
  • 1 1/2 cup ricotta cheese
  • Fresh grated Parmesan cheese
  • Grated orange zest
  • Fresh parsley, minced


  1. Bring a large pot of salted water to a boil.
  2. Put the olive oil in a large skillet (I used a Dutch oven) over medium-high heat. When oil is heated, saute the onion and garlic for 1 minute, careful not to let the garlic to burn.
  3. Add the eggplant, chili flakes and Kosher salt. Lower the heat to medium. Saute, stirring occasionally until the eggplant is nearly tender.
  4. Add the red pepper and mushrooms then cook for 3 or 4 more minutes. Pour in the red wine, and continue to cook until the eggplant is fully tender. Reduce heat to very low so ragu comes to a simmer. Taste and adjust seasoning.
  5. Pappardelle with Eggplant and Mushroom Ragu

    Simmering the Veggies in a Dutch Oven

  6. Boil the pasta according to package directions (usually about 5 minutes). Drain the pasta, but reserve 1 cup of the water. Toss the noodles with the ragu, gradually mixi in some or all of the pasta water to achieve a light glaze on the noodles.
  7. Plate the pasta then divide the ricotta, placing a few dabs on each plate. Garnish with Parmesan cheese, orange zest, parsley and black pepper then serve.

This is a delicious vegetarian dish full of some classic flavors. The veggies, garnishes, cheeses and pasta work together in perfect harmony.

If you can’t find or make pappardelle, I would suggest boiling lasagna then cutting it into strips. Make sure you use all of the garnishes, they really elevate this Pappardelle with Eggplant and Mushroom Ragu.


Posted by on June 18, 2012 in Cookin', Entrees, Recipes


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6 responses to “Recipe: Pappardelle with Eggplant and Mushroom Ragu

  1. Jueseppi B.

    June 18, 2012 at 3:23 pm

    Reblogged this on The ObamaCrat.Com™ and commented:
    Another of my recipe favorites who has been off on a vacation from posting. Good to have Po’ Boy Livin Rich back.

  2. kirstylee

    June 26, 2012 at 11:32 am

    Your pictures are absolutely beautiful. I want to eat this meal up. I will certainly have to try it some time. Where do you find pappardelle?

    • poboylivinrich

      June 26, 2012 at 11:33 am

      Thank you, I will tell my photographer. This was a great meal. I was lucky enough to find pappardelle at a local grocery store, after searching the pasta aisle for a few minutes.

  3. terrepruitt

    July 8, 2012 at 2:33 pm

    I was skimming through the ingredients trying to find the meat. The eggplant looks like meat. Unfortunately I don’t think it will fool my hubby. But he’ll eat it as long as there is meat dinners the day before and after. LOL!

    • poboylivinrich

      July 8, 2012 at 7:41 pm

      Honestly, with this dish, I didn’t miss the meat at all. You can also skin the eggplant. Maybe that will help.

      • terrepruitt

        July 9, 2012 at 7:19 pm

        It is just so funny because looking at the picture I keep thinking the eggplant is meat. If he wants meat, he can cook it himself. 🙂


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