Lentil & Mushroom Ragù-Style Pasta

Stirring up comfort one pan at a time!

Table of contents

About this recipe

I made this lentil and mushroom ragù when I wanted a comforting pasta sauce that felt rich and satisfying without using meat. It’s simple to prepare, uses everyday ingredients, and simmers into a thick, flavorful sauce. The mushrooms and lentils create a deep, savory texture similar to classic ragù, while vegetables add freshness and nutrition. It’s perfect for anyone craving cozy comfort food that’s still nourishing and plant-based. The slow cooking develops rich flavor without complicated steps. I love making a big batch for easy meals during the week. It’s hearty, filling, and incredibly satisfying. This dish proves plant-based cooking can be deeply comforting.

IBS & Low-FODMAP Tips:

• Use canned lentils (rinsed well) instead of dried lentils for better tolerance (canning partially breaks down some of the FODMAPs).
• Replace mushrooms with chopped eggplant or firm zucchini if sensitive.
• Skip walnuts or replace with pumpkin seeds for easier digestion.
• Use gluten-free or low-FODMAP certified pasta if needed.
• Limit tomato paste to 1 tbsp per serving to stay low-FODMAP.

Why This Pasta Is Healthy

This Ragù-Style lentil & mushroom pasta is a nutrient-dense, balanced meal designed to support digestion, energy, and overall wellness. Lentils provide plant-based protein, iron, and soluble fiber that helps stabilize blood sugar and supports gut bacteria. The combination of vegetables adds antioxidants, vitamins, and hydration, while olive oil provides heart-healthy fats that support nutrient absorption.

Nutritional yeast contributes B vitamins and a savory flavor without dairy, making this recipe fully plant-based. The fiber content from lentils, vegetables, and whole-grain pasta supports digestive health and helps keep you full longer.

Ingredient Notes & Substitutes

Olive oil – Adds richness and helps cook the vegetables.
Mushrooms – Provide umami flavor and texture; use button or cremini.
Walnuts – Add crunch and healthy fats; optional or replace with seeds.
Salt – Enhances overall flavor.
Zucchini – Mild vegetable adding moisture and nutrients.
Carrot – Adds natural sweetness and color.
Cooked brown lentils – Main protein source; canned or pre-cooked works well.
White wine – Optional acidity and depth of flavor.
Nutritional yeast – Cheesy flavor and B vitamins.
Oregano – Adds herbal warmth.
Black pepper – Gentle heat and seasoning.
Baharat – Middle Eastern spice blend adding warmth and depth.
Tomato paste – Concentrated flavor and richness.
Lemon juice – Brightens and balances the dish.
Tomato – Fresh acidity and texture.
Fresh spinach – Adds nutrients and color.
Fresh parsley – Fresh herbal finish.
Pasta of choice – Spelt, gluten-free, or regular pasta.
Pasta cooking water – Helps create a creamy sauce.
Vegan parmesan – Optional topping for extra flavor.

Why it Works:

This ragù-style pasta balances flavor, nutrition, and digestibility.

• Lentils provide plant-based protein and soluble fiber, which help keep you full and support gut health.
• Mushrooms and vegetables add volume, vitamins, minerals, and antioxidants while keeping the dish light and nutritious.
• Simmering the sauce allows the flavors to meld, giving a deep, hearty taste similar to traditional meat ragù without heavy fats.
• Tomato paste and spices build umami and warmth, making the dish comforting and satisfying.