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A pot of lentil and mushroom ragù with curly pasta.

Lentil & Mushroom Ragù-Style Pasta

Diana Kostrov
This lentil and mushroom ragù is a rich, hearty sauce inspired by traditional ragù from Italy. It’s slow-simmered, deeply savory, and packed with plant-based protein and vegetables.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine comfort food, Italian
Servings 4 servings

Equipment

  • Large pan
  • Pot for pasta
  • Wooden spoon

Ingredients
 

  • 300 g portobello mushrooms (chopped or sliced)
  • ¼ cup walnuts (chopped)
  • 1 zucchini (diced small (optional))
  • 1 large carrot or 2 medium carrots (grated or small cubed)
  • 1½ cups bown lentils (canned or cooked)
  • 2 tomatoes (finely diced or grated)
  • 2 handfuls fresh spinach (roughly chopped)
  • ¼ cup fresh parsley (chopped)
Seasonings
  • 2–3 tsp salt (adjust to taste)
  • 2 tbsp nutritional yeast
  • 1 tbsp oregano
  • 1 tsp baharat
Other
  • 3 tbsp tomato paste
  • juice of ½ lemon
  • 2 tbsp white wine (optional)
  • 300 g pasta

Instructions
 

  • Finely chop mushrooms and walnuts – Chop mushrooms and walnuts very small or pulse in a food processor (better option).
  • Sauté mushrooms and walnuts – Heat olive oil in a large pan over medium heat. Add mushrooms, walnuts, and ½ teaspoon salt. Cook for 5–7 minutes, stirring occasionally, until the mushrooms release moisture and begin to brown.
  • Add zucchini – Stir in diced zucchini and cook for about 1–2 minutes until slightly softened but still firm.
  • Add carrot and tomato – Add grated (or cubed) carrot and diced tomato and mix well, cooking another 2 minutes until the vegetables begin to soften and blend together.
  • Season the base – Sprinkle in salt, black pepper, nutritional yeast, oregano, and baharat. Stir thoroughly to coat all vegetables evenly and toast the spices slightly for deeper flavor.
  • Add lentils and acidity – Stir in cooked brown lentils. Pour in white wine if using and let it simmer for 1–2 minutes until slightly reduced and fragrant.
  • Cook the pasta – Meanwhile, cook pasta in salted boiling water according to package instructions until al dente. Reserve about ¼ cup of pasta cooking water before draining.
  • Build the sauce – Stir tomato paste into the vegetable mixture until fully incorporated. Add a squeeze of lemon juice, chopped spinach, and cook until spinach wilts.
  • Combine pasta and sauce – Add cooked pasta and reserved pasta water to the pan. Toss well until everything is evenly coated and the sauce becomes slightly creamy and glossy.
  • Finish and adjust – Stir in chopped parsley. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
  • Serve – Top with vegan parmesan and extra parsley if desired. Serve immediately while warm and creamy.

Notes

  1. Nut-free option: Skip walnuts or replace with sunflower or pumpkin seeds.
  2. Storage: Store in an airtight container in the fridge up to 4-5 days. Reheat with a splash of water to restore creaminess.