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Mushroom Ragu over Red Lentil Pasta

Writer's picture: Liz HoobchaakLiz Hoobchaak

 



This is one of my favorite meatless dinners! The mushrooms take on a meat-like quality to make this dish a hearty comfort food. And anytime I can sneak in mushrooms, yes, please! They have so many amazing health benefits. 


Any kind of mushroom can be used for this dish. I often go with the basic baby portabella but if I can find a fancy mushroom like an oyster mushroom, I’ll add that in too! 


This sauce is best if it can simmer for at least 90 minutes, so plan your time accordingly. It really does get better the longer it cooks. 


Ingredients:

3 large carrots

1/2 onion

3 stalks of celery

2 cups of mushrooms

1 14oz can of crushed tomatoes

1/2 cup red wine

3 tbsp olive oil

1 tsp salt

Red lentil pasta, cooked per package

Parmigiano reggiano cheese for topping 


Directions:

  1. Prep all your veggies by finely dicing the carrots, onions, celery and mushrooms.

  2. Heat 3 tbsp of olive oil in a large ceramic pan or Dutch oven on medium heat. Add the carrots, celery and onion (known as the mirepoix which is the base for any amazing ragu!) and sauté for 5 minutes, stirring frequently. 

  3. Add the salt and mushrooms and continue to simmer another 5 minutes until the mushrooms are cooked. 

  4. Add the crushed tomatoes and wine. (If tomato chunks are too big, you can crush them by hand to help them break down). Stir everything together and let it simmer on low-medium heat for at least 90 minutes, stirring occasionally.

  5. Pair this ragu with your pasta of choice and top it off with some grated Parmagiano reggiano. Enjoy! 


This recipe yields 6-8 servings. 


The ragu can be used over any pasta. I prefer a gluten-free red lentil pasta which is very high protein and has a wonderful flavor. The sauce also freeze as well so feel free to make extra. 



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