Gluten-Free, Soy-Free, Dairy-Free Wild Mushroom & Herb Ragù with Fresh Pasta

Name: Gluten-Free, Soy-Free, Dairy-Free Wild Mushroom & Herb Ragù with Fresh Pasta
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 1½ cups gluten-free all-purpose flour (with xanthan gum); ½ cup chickpea flour (for structure and protein); 3 large eggs (or flax eggs for vegan: 3 tbsp flaxseed meal + 9 tbsp water); 1 tbsp olive oil; ¼ tsp salt; 2 tbsp olive oil; 1 shallot, finely chopped; 2 garlic cloves, minced; 1 cup finely chopped carrots; 1 cup finely chopped celery; 2 cups assorted wild mushrooms (oyster, shiitake, maitake), chopped; ½ cup sun-dried tomatoes, chopped (check they’re unsulfured + oil-packed); 1 tbsp tomato paste; ½ tsp smoked paprika; 1 tsp chopped rosemary; 1 tsp thyme; 1 cup vegetable broth; ¼ cup unsweetened coconut milk (for creaminess – optional); Salt and pepper to taste; Fresh chives, finely chopped (for garnish)

Category:

Main Course

Difficulty: Medium

Serves:

4 people

Prep Time: 30 Minutes

Cook Time: 40 Minutes

Rating:

(0.00/5)

July 26, 2025 by Chef Molly

A decadent, earthy ragù featuring wild mushrooms and aromatic herbs served over homemade gluten-free pasta. This dish delivers rich umami and comfort without a trace of gluten, soy, or dairy.

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What You’ll Need:

For the Fresh Gluten-Free Pasta

1½ cups gluten-free all-purpose flour (with xanthan gum)
½ cup chickpea flour (for structure and protein)
3 large eggs (or flax eggs for vegan: 3 tbsp flaxseed meal + 9 tbsp water)
1 tbsp olive oil
¼ tsp salt

For the Wild Mushroom Ragù

2 tbsp olive oil
1 shallot, finely chopped
2 garlic cloves, minced
1 cup finely chopped carrots
1 cup finely chopped celery
2 cups assorted wild mushrooms (oyster, shiitake, maitake), chopped
½ cup sun-dried tomatoes, chopped (check they’re unsulfured + oil-packed)
1 tbsp tomato paste
½ tsp smoked paprika
1 tsp chopped rosemary
1 tsp thyme
1 cup vegetable broth
¼ cup unsweetened coconut milk (for creaminess – optional)
Salt and pepper to taste
Fresh chives, finely chopped (for garnish)

Prepration for:Gluten-Free, Soy-Free, Dairy-Free Wild Mushroom & Herb Ragù with Fresh Pasta

Step 1/4

Make the Pasta

In a large bowl, mix gluten-free flour, chickpea flour, and salt. Make a well in the center, add eggs (or flax eggs) and olive oil. Mix and knead until a smooth dough forms. Add a touch more water if dry. Cover and let rest 20 minutes. Roll out and slice into thick ribbons (like pappardelle). Dust with flour to prevent sticking.

Step 2/4

Prepare the Ragù

In a skillet over medium heat, heat olive oil. Add shallot, garlic, carrots, and celery. Cook until soft (about 10 mins). Add mushrooms and cook until they release liquid and begin to brown. Stir in tomato paste, sun-dried tomatoes, smoked paprika, rosemary, and thyme. Pour in broth, lower heat, and simmer for 20 minutes. Stir occasionally. Optional: Add coconut milk and simmer 5 more minutes for richness. Season with salt and pepper.

Step 3/4

Cook the Pasta

Boil a pot of salted water. Cook pasta for 3–4 minutes until tender. Drain and toss with olive oil to prevent sticking.

Step 4/4

Assemble

Plate the pasta into nests or folds. Spoon the ragù generously on top. Garnish with fresh chives.

Chef's Tips & Notes

Tips: You can make the pasta dough a day ahead and refrigerate. For more depth, deglaze the mushroom mix with ¼ cup dry white wine before adding broth. Add a sprinkle of nutritional yeast for a cheesy finish.

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Gluten-Free, Soy-Free, Dairy-Free Wild Mushroom & Herb Ragù with Fresh Pasta