Go Back Email Link
Print Recipe
5 from 1 vote

Vegan Mushroom and Lentil Ragu

Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Course
Cuisine: Italian
Keyword: mushroom, pasta, ragu, vegan
Servings: 4


  • 400 g tin green lentils drained
  • 1 medium white onion finely chopped
  • 1 medium carrot diced
  • 2 cloves garlic crushed
  • 200 g Swiss brown mushrooms finely chopped
  • 2 tablespoons olive oil
  • 2 teaspoons paprika
  • 1/3 cup dry red wine
  • 2 400 g tins diced tomatoes
  • 1 tablespoon tomato paste
  • 3 teaspoons dried oregano
  • 2 teaspoons dried chilli flakes
  • 2 bay leaves
  • 1 tablespoon powdered vegetable stock
  • 100 g walnuts finely chopped
  • 200 g dried rigatoni or pappardelle
  • salt and pepper to taste


  • Cook pasta according to packet directions.
  • Heat olive oil to medium in a medium saucepan or Dutch oven. Sautee the onions and garlic for 5 minutes.
  • Add the carrot and mushroom then reduce heat to low and cook stirring occasionally for 10 minutes. Add the mushrooms, oregano, chilli flakes and paprika then fry for 2 minutes or until fragrant. Turn up heat to medium, add wine, bay leaves and tomato paste then bring to a boil. Simmer for 5 minutes.
  • Add the lentils and reduce heat to low. Cover and simmer for half an hour. Stir in the walnuts and vegetable stock then simmer for a further 15 minutes uncovered, season with salt and pepper. Toss the pasta through the sauce and serve.