Mushroom and Lentil Ragu Pasta

Name: Mushroom and Lentil Ragu Pasta
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4, 4 Servings
Cuisine: italian
Ingredients: 1-2 tbsp olive oil (for frying); 1 onion (finely chopped); 1 large carrot (finely chopped); 1 stick celery (finely chopped); 8,8 oz mushrooms (finely chopped); 2 tbsp soy sauce (or tamari sauce or balsamic vinegar); 3 cloves garlic (minced); ½ cup dry green lentils (or brown lentils or canned lentils (*see notes)); ½ cup red wine (or sub more veggie broth/water or coconut milk for richness); 1 14 oz can diced tomatoes (or passata or whole crushed tomatoes); 1 cup vegetable broth (or more as needed); 2 tbsp tomato paste; 1 bay leaf; 2 tsp thyme leaves (fresh or dried); 1 tsp smoked paprika powder; 1 tsp miso paste (optional); ¼ tsp salt (adjust to taste); ¼ cup walnuts (crushed (optional)); 12,3 oz pasta of your choice (e.g. gluten-free pappardelle noodles); garlic mushrooms; vegan parmesan cheese; fresh herbs (e.g. basil or thyme)

Nutrition Facts

Per serving · recipe makes 4 · 55m total

Servings

Calories

27% of a 2,000 cal day

535KCAL

Protein

24g49% DV

% DAILY VALUE

Total Fat5g

Saturated1g

Unsaturated5g

—

Total Carbs99g

36%

Fiber10g

37%

Total Sugars12g

—

incl. Added Sugars0g

Starch76g

—

Sodium960mg

42%

% Daily Value is based on a 2,000 calorie day.

A vegan take on Italian Bolognese using lentils, mushrooms, and walnuts for depth and umami. Rich and satisfying enough to serve over pasta, polenta, rice, or potatoes for a complete weeknight meal.

Ingredients

4 SERVINGS

1–2 tbspolive oil
1onion — finely chopped
1large carrot — finely chopped
1stick celery — finely chopped
8.8 ozmushrooms — finely chopped, 249 g
2 tbspsoy sauce — or tamari sauce or balsamic vinegar
3garlic — minced
½ cupdry green lentils — or brown lentils or canned lentils
½ cupred wine — or veggie broth or water or coconut milk
14 ozdiced tomatoes — canned, 1 can, or passata or whole crushed tomatoes
1 cupvegetable broth
2 tbsptomato paste
1bay leaf
2 tspthyme leaves — fresh, or thyme leaves
1 tspsmoked paprika powder — powdered
1 tspmiso paste — optional
¼ tspsalt
¼ cupwalnuts — crushed, optional
12 ozpasta
garlic mushrooms
vegan parmesan cheese
fresh herbs

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

55m total

Read the method on Bianca ZapatkaBianca Zapatka’s original page

Made this?

Mark it made so your Library keeps track, and say if it’s a keeper — that tunes your Home feed.

mainitalianpastabeansvegetarian

Nutrition is estimated by Chive from the ingredients above, per serving.

Report a problem with this recipe