Lentil mushroom ragu pasta

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)

TAGS:lentil mushroom ragu lentil ragu lentil stew

The Tiny Italian

Ciao, I’m Paola I’m Paola (The Tiny Italian). I'm an Italian food expert cook and teacher. I teach people to not only cook but teach them how to LOVE TO COOK. I help change peoples mindset by showing them that cooking is not only for 'FOODIES' and sharing the fun, stress-free side with recipes, tips and cooking experiences.