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–+ servings
Lentil Ragu Pasta

Lentil Ragu Pasta

A quick, delicious, and protein-packed pasta dish featuring red lentil pasta and a hearty lentil ragu sauce. Perfect for a weeknight dinner!
Author Sarah Cobacho (plantbaes.com)
PREP TIME10 minutes
COOK TIME25 minutes
TOTAL TIME35 minutes
Servings 4
Course Dinner
Cuisine Italian-Inspired
Keyword basil, carrot, Easy Dinner, garlic, High Protein, Lentil Ragu, lentils, mushroom, onions, pasta, Pulse Pasta, red lentils, tomato

Ingredients

  • 1 tbsp olive oil
  • 1 yellow onions diced
  • 1 carrots finely diced
  • 4 garlic cloves peeled, and minced
  • 7 oz white button mushrooms finely chopped
  • 3 sprigs of fresh thyme
  • 2 bay leaves
  • 1.5 cup brown lentils cooked
  • 1 tsp balsamic vinegar
  • 1 tbsp tamari sodium-reduced preferred
  • 9 oz passata
  • 14 oz diced tomatoes (1 can)
  • Salt and pepper to taste
  • 13 oz red lentil pasta dry

To serve

Instructions

  • In a large pot, over medium heat, heat the olive oil. Add the onions and cook until softened, about 3 minutes.
  • Add the carrot, garlic, mushrooms, thyme, bay leaves, a pinch of salt, and a crack of black pepper. Cook for 5 minutes, stirring regularly.
  • Lower the heat, and add the lentils, balsamic vinegar, tamari, passata, and diced tomatoes. Cook covered for a minimum of 15 minutes, and up to 1 hour for deeper flavors, stirring occasionally.
  • While the sauce is simmering, cook your pasta according to the packet instructions.
  • Remove the bay leaves and thyme from the sauce. Add the cooked pasta to the sauce and stir to combine. Adjust salt and pepper to taste, and serve with fresh, and our vegan parmesan if using. Enjoy!

Video

Nutritional Information - Per Serving
Calories 542kcal | Carbohydrates 92g | Protein 33g | Fat 6g | Sodium 493mg | Fiber 13g | Vitamin A 131IU | Vitamin C 8mg | Calcium 42mg | Iron 3mg