Charred Vegetable Ragù with Sweet Potato Penne

Serving Size: 2-3
Prep Time:  15 Minutes 
Cook Time: 1 Hour
Total Time:  1 Hour and 15 Minutes 


8-9 oz. Pappardelle’s Gluten-Free Sweet Potato Penne
4 large portobello mushrooms, stemmed & quartered
1 garlic bulb, top cut off
1 yellow onion, peeled & quartered
2 celery stalks, cut into thirds
2 carrots, peeled & cut into thirds
6 Tbsp. extra-virgin olive oil, divided
8 oz. fresh cremini mushrooms, stemmed & quartered
2 tsp. dried oregano
1/2 cup tomato paste
1/2 cup dry red wine
1 tsp. kosher salt, plus more to taste
1/2 cup Parmesan cheese, grated, plus more for garnish
Fresh basil, for garnish


  1. Preheat broiler to low.
  2. Add mushrooms, garlic, onion, celery, carrots, and 1 Tbsp. olive oil and a pinch of salt to a large rimmed baking sheet and toss to combine. Spread in a single layer and broil for 20 minutes, rotating and flipping vegetables halfway through. 
  3. Once done, let cool for 5 minutes. Squeeze roasted garlic out of skins, and discard skins. Transfer garlic and vegetable mixture to food processor. Pulse until finely chopped, about 4 times, then set aside. 
  4. Heat 3 Tbsp. olive oil in a large skillet over medium-high heat. Add mushrooms and sauté until crispy, about 10 minutes. 
  5. Meanwhile, cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 8-10 minutes. Drain, reserving 1-1/2 cup pasta water. Set aside. 
  6. Stir tomato paste, oregano, and wine to the mushroom mixture. Cook for 3 minutes, stirring constantly.
  7. Stir in the roasted vegetable mixture and season with salt & pepper. Cook, stirring constantly, for an additional 5 minutes. 
  8. Add cooked pasta to vegetable mixture. Add Parmesan and reserved pasta water, 1/2 half cup at a time, until it has a creamy consistency.
  9. Divide pasta into serving dishes. Garnish with Parmesan and basil. Serve and enjoy!