Mushroom & Lentil Pasta Sauce (Vegan Ragu)
This lentil and mushroom ragu recipe is a hearty lentil pasta sauce that will leave even the hungriest eaters satisfied. Serve this vegan ragu over your favorite noodles!
Ingredients
- 2 tablespoons olive oil
- 12 ounces button mushrooms sliced
- 4 garlic cloves minced
- 1 large carrot chopped
- ½ green bell pepper chopped
- ½ medium yellow onion chopped
- ¼ cup red wine
- 1 bay leaf
- 1 can crushed tomatoes 28 ounces
- 2 ½ cups water plus more if needed
- 1 cup brown lentils rinsed and picked through
- 2 teaspoons dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes
- 1 pound spaghetti noodles
- 1 tablespoon chopped fresh basil
- Chopped fresh parsley for garnish
- Vegan Parmesan cheese for serving (optional)
Instructions
- In large saucepot, heat oil over medium-high heat. Add mushrooms, garlic, carrot, bell pepper and onion. Cook until vegetables are very brown and soft, about 15 to 20 minutes, stirring frequently.
- Add wine; cook 1 minute, stirring constantly. Use wooden spoon to scrape browned bits from bottom of pan.
- Stir in bay leaf, crushed tomatoes, water, lentils, oregano, salt, black pepper and red pepper flakes. Heat to boiling, then reduce heat to medium-low. Simmer 30 to 35 minutes or until lentils are tender, stirring occasionally. Add more water in 1/2 cup increments, as needed, if ragu gets too thick.
- Meanwhile, prepare spaghetti according to package directions.
- To serve, remove bay leaf from ragu, and stir in basil. Serve ragu over spaghetti. Garnish with parsley and serve topped with cheese.
Notes
- If you’re not vegetarian or vegan, you can top the lentils and pasta with Parmesan cheese.
- For a vegan ragu, purchase a vegan Parmesan substitute at the store. Or, you can even make your own vegan Parmesan cheese!
Calories: 740kcal, Carbohydrates: 130g, Protein: 32g, Fat: 10g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Sodium: 465mg, Potassium: 1436mg, Fiber: 23g, Sugar: 12g, Vitamin A: 3385IU, Vitamin C: 28mg, Calcium: 128mg, Iron: 8mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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