Pappardelle al Ragu with Mushrooms: A Vegan Delight

Introduction: Immerse yourself in the luxurious flavors of our Pappardelle al Ragu with Mushrooms, a tantalizing dish that elevates the art of vegan cuisine to new heights. This recipe embodies the perfect balance of earthy mushrooms, hearty lentils, and fragrant herbs, all enveloped in a rich and savory ragu sauce. Whether you’re planning a romantic date night or simply craving a gourmet indulgence, this dish promises to satisfy your palate and nourish your soul.

Ingredients:

  • 250 g (8.8 oz) Pappardelle pasta
  • 1 tablespoon Olive oil
  • 2 medium Shallots, finely diced
  • 2 Celery stalks, finely diced
  • 2 large Garlic cloves, finely chopped
  • 300 g (10.5 oz) Chestnut mushrooms, sliced
  • 30 g (1 ounce) Porcini mushrooms, soaked and roughly chopped (reserve water)
  • 2 tablespoons Fresh thyme, finely chopped
  • 100 ml (3.5 fl oz) Dry red wine
  • 2 tablespoons Tomato paste
  • 1 can (400 g / 14 oz) Green lentils, drained and rinsed
  • 1 can (400 g / 14 oz) Chopped tomatoes
  • Salt and pepper to taste

Instructions:

1. Sautéing Aromatics:

  • In a large pan or Dutch oven, heat olive oil over medium heat. Add finely diced shallots, celery, and garlic, and sauté for 3-4 minutes until softened and fragrant.

2. Adding Mushrooms and Thyme:

  • Stir in sliced chestnut mushrooms, soaked porcini mushrooms, and fresh thyme. Continue cooking for approximately 10 minutes until the mushrooms reduce in size and release their juices.

3. Deglazing with Wine:

  • Pour in the dry red wine to deglaze the pan, scraping any flavorful browned bits from the bottom. Allow the alcohol to evaporate, stirring occasionally, for 2-3 minutes.

4. Creating the Ragu Base:

  • Incorporate tomato paste into the mushroom mixture and fry for another 1-2 minutes to deepen the flavors. Add drained green lentils and chopped tomatoes, along with 200 ml (1 cup) of the reserved porcini soaking water. Season generously with salt and pepper, then simmer for 10 minutes to allow the flavors to meld together.

5. Cooking the Pappardelle:

  • Meanwhile, cook the pappardelle pasta in salted water until al dente according to package instructions. Remember to reserve some pasta water before draining.

6. Combining Pasta and Sauce:

  • Add the cooked pappardelle to the mushroom and lentil ragu sauce, tossing well to coat the pasta evenly. If the sauce appears too thick, incorporate some of the reserved pasta water to achieve the desired consistency.

7. Serving and Enjoying:

  • Season the dish to taste with additional salt and pepper if needed, then serve the Pappardelle al Ragu with Mushrooms immediately, garnished with fresh thyme or parsley for a vibrant finish.

Nutritional Information:

  • Calories: 314
  • Total Fat: 5g
  • Saturated Fat: 1g
  • Trans Fat: 0g
  • Unsaturated Fat: 4g
  • Cholesterol: 21mg
  • Sodium: 117mg
  • Carbohydrates: 50g
  • Fiber: 11g
  • Sugar: 9g
  • Protein: 16g

Elevate Your Culinary Experience: Treat yourself to the decadent flavors of our Pappardelle al Ragu with Mushrooms, a vegan masterpiece that delights the senses and satisfies the soul. Whether enjoyed as a cozy weeknight dinner or a special occasion indulgence, this dish showcases the versatility and creativity of plant-based cooking. With each forkful of tender pasta and savory ragu sauce, you’ll savor the perfect harmony of textures and flavors, leaving you longing for more. Bon appétit!

Pappardelle al Ragu with Mushrooms

Pappardelle al ragu with mushrooms is pasta goals! This naturally vegan ragu recipe is flavourful, nutritious and, dare I say, addictive. Featuring a mix of fresh mushrooms and porcini plus green lentils, this is the only vegan ragu recipe you need for date night (or whenever you’re in the mood for a treat!)

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Yield: 4

Ingredients
250 g (8.8 oz) pappardelle
1 tablespoon olive oil
2 medium shallots, finely diced
2 celery stalks, finely diced
2 large garlic cloves, finely chopped
300 g (10.5 oz) chestnut mushrooms, sliced
30 g (1 ounce) porcini mushrooms, soaked in hot water and roughly chopped (reserve water)
2 tablespoons fresh thyme, finely chopped
100 ml (3.5 fl oz) dry red wine
2 tablespoons tomato paste
1 x 400 g (14 oz) can green lentils
1 x 400 g (14 oz) can chopped tomatoes
Salt and pepper to taste
Instructions
Heat the olive oil in a large pan or Dutch oven and add the shallots, celery and garlic. Saute the veggies for 3-4 minutes over medium heat until they soften slightly.
Stir in the chestnut mushrooms, porcini mushrooms and thyme and keep cooking for approximately 10 minutes until the mushrooms reduce in size and there’s very little liquid left.
Pour in the red wine, deglaze the pan if needed, and continue to cook for 2-3 minutes until the alcohol evaporates.
Stir in the tomato paste and fry for another 1-2 minutes. Next, add the green lentils and chopped tomatoes and stir to combine. Add 200 ml (1 cup) of the water you rehydrated the porcini in. Season with salt and pepper and simmer for 10 minutes.
Meanwhile, cook the pasta in salted water until al dente, according to the instructions on the package. Reserve some pasta water before draining.
Add the cooked pasta to the mushroom and lentil sauce and toss well to coat. Add as much pasta water as needed to get a creamy sauce if it looks too thick. Season to taste and serve immediately.
Nutrition Information:
Yield: 4

Serving Size: 1
Amount Per Serving: Calories: 314 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 21mg Sodium: 117mg Carbohydrates: 50g Fiber: 11g Sugar: 9g Protein: 16g

Nutritional information is an estimate provided by an online nutrition calculator.