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Pappardelle with Lentil and Mushroom Ragù

17/11/2023

Pappardelle with lentil and mushroom ragù is an excellent vegetarian dish that brings autumn flavors directly to your plate. Here is how to prepare it:

Ingredients

  • 250 g of pappardelle
  • 150 g of lentils (preferably already boiled)
  • 300 g of mushrooms (champignon or mixed)
  • 1 carrot
  • 1 stalk of celery
  • 1 small onion
  • 2 cloves of garlic
  • 400 g of tomato puree
  • 1 bay leaf
  • 1 sprig of rosemary
  • 1 glass of red wine
  • Extra virgin olive oil
  • Salt and pepper to taste
  • Grated Parmesan cheese (optional)
  • Chopped parsley (for garnish)

Preparation

  1. Start by preparing the soffritto: finely chop the carrot, celery, and onion. In a large pan, sauté everything in extra virgin olive oil until soft and translucent.

  2. Add the mushrooms cut into slices or pieces, and whole garlic cloves (which you can remove later, if desired). Cook until the mushrooms are golden and the released water has evaporated.

  3. Pour in the glass of red wine and let it evaporate over high heat.

  4. Add the lentils to the vegetable and mushroom soffritto and mix well. Add the tomato puree, bay leaf, and rosemary. Adjust with salt and pepper.

  5. Cook over medium-low heat for about 20-25 minutes, until the sauce has thickened.

  6. Meanwhile, bring a large pot of salted water to a boil and cook the pappardelle according to the package instructions for al dente pasta.

  7. Drain the pasta and add it to the pan with the lentil and mushroom ragù. Gently mix to coat the pappardelle with the sauce.

  8. Serve immediately, finishing with chopped parsley and, if desired, a sprinkling of grated Parmesan or Parmesan cheese.

Pappardelle with lentil and mushroom ragù is an excellent vegetarian take on a classic pasta dish with ragù. With their rich umami flavor provided by the mushrooms and the rustic aroma of the lentils, they offer perfect comfort food for colder days.

Curiosity

Lentils are an excellent source of plant proteins and fibers and have been a staple food in the Mediterranean diet since ancient times. Combining them with mushrooms in a ragù creates a hearty and nutritious dish that satisfies without weighing you down.

Pappardelle with Lentil and Mushroom Ragù