This easy and simple lentil mushroom ragu is a great vegetarian “bolognese’ alternative if looking for a meat-free option. Many popular pasta dishes always contain meat. I’m thinking of bolognese, carbonara and classic meat lasagna. However, as this dish proves, no meat is needed to create a flavoursome unforgettable pasta dish. Also, a great vegan option. Just don’t use the butter and serve with a grated vegan cheese alternative.
Italian lentil mushroom ragu pasta (2/3 people)
- 1 red onion, finely chopped
- 1 carrot, diced
- 1 celery, chopped
- 1 garlic clove, finely chopped
- Olive oil
- 50ml red wine
- 1 x tinned lentils (400g)
- 1 x tinned peeled tomatoes, chopped
- 200ml vegetable stock
- 300g mushrooms, chopped in chunks
- 15g butter
- 300g pasta, (rigatoni or tagliatelle)
- Fresh Basil, roughly chopped
- 20g parmesan, grated
- Sea Salt
- Ground black pepper
Italian lentil mushroom ragu pasta
- In a saucepan, DRIZZLE a glug of olive oil. When the oil is hot, ADD the onion, carrot and celery. SEASON with salt. On a low heat, COOK and SOFTEN the vegetables for at least 5-10 minutes.
- ADD the garlic and cook for a further 1-2 minutes.
- POUR in the red wine TURN UP the heat slightly and cook until the wine has evaporated. Make sure you mix the vegetables well.
- ADD the lentils and COOK for a few minutes.
- Next, ADD the peeled tomatoes and vegetable stock. Bring to the BOIL and let it SIMMER for about 20-30 minutes. SEASON with salt and pepper.
- In a large frying pan, MELT the butter and DRIZZLE a tablespoon of olive oil. Now PAN-FRY the mushrooms in the pan on high heat for about 5 minutes. TURN OVER the mushrooms halfway through.
- When the mushrooms have finished cooking, ADD them to the lentil tomato sauce. COOK and SIMMER for 5-10 minutes.
- In the meantime, COOK the pasta in salted boiling water. COOK al dente as instructed on the packet.
- When the pasta is cooked, DRAIN and ADD to the lentil mushroom ragu.
- Top and serve with fresh basil and grated parmesan (optional)