One Pot Mushroom & Lentil Vegan Ragu Sauce

mushroom and lentil ragu served on papadelle pasta topped with fresh basil leaves and parmesan cheese plate parmesan cheese to side

5 from 4 votes

One Pot Mushroom & Lentil Vegan Ragu Sauce

This mushroom and lentil ragu is a delicious, cheap vegan alternative to a traditional bolognaise, packed full of protein.

Prep Time10 mins

Cook Time30 mins

Course: Main Course

Cuisine: Italian

Diet: Gluten Free, Vegan, Vegetarian

Season: All, Autumn, Spring, Summer, Winter

Type: Vegetarian

Diet: Dairy Free, Gluten Free

Servings:

Calories: 377kcal

Author: REALMEALDEAL

Ingredients

1 tablespoon olive oil organic, fairtrade
1 onion peeled & chopped, organic
2 cloves garlic peeled & crushed, organic
600 g mushrooms washed & diced, organic
2 teaspoon oregano chopped, organic
700 g passata organic
250 g dried red lentils organic
200 ml vegetable stock organic
2 tablespoon worcestershire sauce organic
4 tablespoon fresh basil chopped
1 dash black pepper organic,fairtrade
1 dash salt
360 g dried spaghetti organic
25 g parmesan cheese organic, to serve (optional)

Metric - US Customary

Instructions

Heat the olive oil in a large saucepan or oven proof casserole dish over a medium heat and fry the onion for 5 minutes until soft
Add the garlic, mushrooms and oregano and fry for a further 3 minutes
Add the passata and lentils and stir together
Add the hot vegetable stock, worcestshire sauce, most of the fresh basil, stir and season with salt and pepper. Reduce the heat and simmer over a low heat for 30 minutes, stirring occasionally. Alternatively, cook in the over at 180°C/360°F/gas mark 4 for 30 minutes
15 minutes before eating, bring a large pan of lightly salted water to the boil and cook the spaghetti as per the packet instructions.
Drain the spaghetti and serve with the ragu spooned over the top and a sprinkling of the remaining basil and the parmesan cheese.

Notes

The nutritional values are estimates and are just for the ragu sauce.

Tips

Dried Red lentils are the easiest to use as they cook quickly. Green, brown or yellow lentils need to be simmered for around 35 - 45 minutes. If using these varieties you may need to add more stock due to the longer cooking time. Canned or tinned lentils are already cooked so will work well as an alternative.

Storage

Store in the fridge for 3-4 days and freeze it for up to 6 months.

Nutrition