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.

lentil mushroom ragu

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)

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