Rich Mushroom and Lentil Ragu Recipe

I told you this was pasta week

Oh did you miss my last post? I realised I was posting three pasta recipes this week. A roasted vegetable pea pasta bake, a creamy spinach and basil pasta and this rich ragu which I served with tagliatelle.

Don't worry we have eaten other meals in between. 

We haven't just lived on pasta this week. 

We've had carrot, lentil and spinach soup, vegetable packed pizza and an aubergine dish with potatoes and asparagus.

One night it all went to pot and we gave up and ate chips (fries my American friends) in paper from the local chip shop with quickly heated baked beans. Yes, even food bloggers have nights like that. And everyone needs a 'chippie' now and again!

also try - Creamy Lemon Basil Spaghetti

Tinned or freshly cooked lentils?

I have to admit I use a mixture of tinned (canned) lentils and freshly cooked, although I lean more towards tinned lentils.

I add fresh red lentils to soups, stews and dal, but if I'm using green, puy or beluga lentils I tend to buy them tinned or in ready to eat pouches.

For this dish I used Napolina tinned lentils which are brown lentils in water. They are part of a new range from Napolina, that well known Italian brand. They have also introduced two ready to use sugar free jarred pasta sauces, tomato passata, extra virgin olive oil spray and two varieties of gluten-free pasta (green pea and red lentil).

........................................................

Related - Richly Braised Lentils

.........................................................

What is a ragu?

A ragu is an Italian meat sauce for pasta. What we call bolognaise or bolognese in this country is what would be known as a ragu in Italy. Ragu was originally created for Pope Pio VII by his chef Alberto Alvisi in the 18th century. 

Veggie Ragu

For a vegetarian or vegan ragu you can replace the meat with vegetarian (soya) mince or lentils. I replaced the meat with lentils in my mushroom and lentil ragu, but I usually add veggie mince to my bolognaise. 

..............................................................

Related - Vegan Spaghetti Bolognese

..............................................................

Which pasta is served with Ragu?

Another ragu (or bologanise fact) is that it is always served with tagliatelle in Italy, never spaghetti. Spaghetti bolognaise was introduced by Italians living in the UK for the British palate. I serve this ragu with tagliatelle the Italian way. The sauce really coats the pasta.

Absolutely delicious! 

Also try - Aubergine, Asparagus and Chilli Spaghetti

Calories and Nutritional Values for Mushroom Ragu

This mushroom ragu has only 132 calories when divided into 6 portions and 199 calories when divided into 4 portions. Add 66 calories for 50g of tagliatelle and that is 198 calories with paasta when the sauce is divided into 6  portions and only 265 calories with pasta when the sauce is divided into 4 portions.

The sauce is low in fat and a great source of protein. It also contains iron, potassium  and a little iron.

It's perfect if you are following the new 5:2 diet, counting calories or just watching your weight.

ragu, mushroom ragu, Italian ragu, ragu recipe, ragu for spaghetti, best ragu recipe, vegan ragu, vegetarian ragu, bolognese, bolognaise, vegan bolognaise, vegan bolognese, vegetarian bolognaise, vegetarian bolognese

Dinner

Italian, Vegan

Yield: 4-6Author: Jacqueline Meldrum

Rich Mushroom and Lentil Ragu Recipe

A rich mushroom and lentil ragu served with tagliatelle the Italian way. An easy your family and friends will love. Suitable for vegetarians and vegans.

prep time: 10 minscook time: 35 minstotal time: 45 mins

ingredients

• 1 tbsp olive oil 
• 1 onion, finely chopped
• 1 clove garlic, crushed
• 300g large flat mushrooms, finely chopped
• 400g tin brown lentils, drained and rinsed
• a generous glug of red wine
• 1 ½ tsp dried thyme
• 400g tin chopped tomatoes
• 3 tbsp tomato puree
• 1 vegetable stock cube
• a good grinding of salt and pepper

instructions

1. In a large pan, saute the onion and garlic in the
   olive oil until soft. 
2. Add the mushrooms and cook those until they are soft too, then add the lentils, chopped tomatoes, thyme, wine and tomato puree. Crumble in the stock cube and stir well. 
3. Leave it to cook gently for 25-30 minutes until the sauce is rich and thick.
4. Season with salt and pepper and serve with freshly cooked tagliatelle. 
5. Enjoy!

NOTES:

Calories for the ragu are 132 calories for 6 portions and 199 calorie for 4 portions. Add 66 calories for 50g tagliatelle per person.

calories
132

fat (grams)
3

sat. fat (grams)
1.4

carbs (grams)
17.4

protein (grams)
7.2

sugar (grams)
3.3

Created using The Recipes Generator

pin it for later

TRY THIS NEXT

Tomato & Roasted Red Pepper Pasta Sauce for Spaghetti

If you like my rich mushroom and lentil ragu, you may also like my tomato and roasted red pepper pasta sauce for spaghetti.

Want to receive my posts by email? Scroll to the bottom of the page and sign up or why not sign up for my newsletter and get my monthly newsletter full of recipes and an update on what I've been doing? My latest newsletter was full of summer picnic recipes. See the link on my sidebar (look right).

Disclosure: I created this recipe to highlight new products from Napolina. I was not expected to write a positive review and any opinions expressed are my own.