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Hearty Vegan Lentil Mushroom Bolognese with Pappardelle

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A comforting and flavorful vegan bolognese made with brown lentils, cremini mushrooms, and a rich tomato sauce, served over wide pappardelle noodles. Perfect for cozy dinners and easy weeknight meals.

Ingredients

Scale
  • 1 cup brown or green lentils, rinsed
  • 8 oz cremini mushrooms, finely chopped
  • 2 tbsp olive oil (extra virgin recommended)
  • 1 medium yellow onion, finely diced
  • 3 garlic cloves, minced
  • 1 large carrot, finely diced
  • 28 oz canned crushed tomatoes (San Marzano-style preferred)
  • 2 tbsp tomato paste
  • 1 cup vegetable broth (homemade or low-sodium store-bought)
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ¼ cup red wine (optional)
  • Salt and freshly ground black pepper, to taste
  • Pinch of red pepper flakes (optional)
  • Fresh parsley or basil for garnish
  • 12 oz pappardelle pasta (use gluten-free if needed)

Instructions

  1. Rinse 1 cup of brown or green lentils under cold running water using a fine mesh strainer. Set aside.
  2. Bring a large pot of salted water to a boil and cook 12 oz of pappardelle pasta according to package directions until al dente (7-9 minutes). Drain and toss with a little olive oil to prevent sticking. Set aside.
  3. Finely dice 1 medium yellow onion, 1 large carrot, and mince 3 garlic cloves. Finely chop 8 oz cremini mushrooms.
  4. Heat 2 tablespoons olive oil in a large sauté pan over medium heat. Add onions and carrots and cook for about 5 minutes until softened and slightly golden.
  5. Add chopped mushrooms and cook for 8-10 minutes, stirring occasionally, until they release moisture and start to brown.
  6. Stir in minced garlic, 1 teaspoon each dried oregano and basil, and a pinch of red pepper flakes if using. Cook for 1-2 minutes until fragrant.
  7. Add rinsed lentils, 28 oz canned crushed tomatoes, 2 tablespoons tomato paste, and 1 cup vegetable broth. If using, pour in ¼ cup red wine. Mix well.
  8. Bring mixture to a gentle boil, then reduce heat to low and simmer uncovered for 25-30 minutes, stirring occasionally. Add more broth if sauce becomes too thick.
  9. Taste and season with salt and freshly ground black pepper as desired. The sauce should be thick, rich, and well-balanced.
  10. Serve the lentil mushroom bolognese generously over warm pappardelle. Garnish with chopped fresh parsley or basil.

Notes

Chop mushrooms finely to mimic ground meat texture. Avoid overcrowding the pan when sautéing mushrooms to ensure proper browning. Simmer sauce low and slow for best flavor. Red wine is optional but recommended for depth. Leftovers taste better after a day. Freeze sauce without pasta for up to 3 months. For gluten-free, use gluten-free pasta or spiralized zucchini noodles.

Nutrition

Keywords: vegan, lentil bolognese, mushroom bolognese, pappardelle, plant-based, easy dinner, weeknight meal, gluten-free option

Find it online: https://lucydishes.com/hearty-vegan-lentil-mushroom-bolognese-recipe-easy-perfect-pappardelle-dinner/