Pappardelle al Ragu with Mushrooms

Pappardelle al ragu with mushrooms is pasta goals! This naturally vegan ragu recipe is flavourful, nutritious and, dare I say, addictive. Featuring a mix of fresh mushrooms and porcini plus green lentils, this is the only vegan ragu recipe you need for date night (or whenever you're in the mood for a treat!)

This pappardelle al ragu recipe is the richest vegan recipe I've ever created.

It's a delightful combination of fresh and dried mushrooms plus green lentils, all brought together by a rich tomato sauce infused with garlic, herbs, and red wine.

It's truly a delight to the senses, and you'll actually have a hard time believing it's vegan.

The mix of fresh and dried mushrooms transforms this into a rich savoury ragu that's super easy to make thanks to the addition of canned lentils.

A splash of dry red wine adds extra depth to these pappardelle alla bolognese. You definitely won't miss the meat — this is absolutely the best sauce for pappardelle!

Ingredients and substitutions

Pappardelle — The wide, flat shape of pappardelle is just perfect for this vegan mushroom and lentil ragu.

This type of long pasta originates from Tuscany, an Italian region famous for its rich, meaty sauces.

Since they have a large surface area, pappardelle are just perfect for this veggie mushroom ragu.

If you don't have them, you can substitute with tagliatelle or fettuccine.

Shallots — The mild flavour of shallots is perfect in this vegan ragu recipe, but you can use regular yellow or red onion instead.

Garlic — Fresh garlic is a must in this recipe — don't substitute it with frozen or jarred garlic because you'll miss out on some pretty amazing flavours.

Chestnut mushrooms — I like to make this ragu with chestnut mushrooms, but you can use any other type of fresh mushrooms you prefer.

Porcini mushrooms — You need to steep dry porcini mushrooms in hot water for about 30 minutes before using them in this recipe.

They will soften and expand in the water, which you should reserve and add to the ragu to enhance the mushroom flavour.

Porcini have an earthy and nutty flavour and a meaty texture that makes them perfect for pasta sauces.

Fresh thyme — Fresh thyme and mushrooms are a winning combination, but if you don't have it, you can substitute with 1 teaspoon of dried thyme.

Red wine — As always, choose a red wine you'd be happy to drink when making ragu. I used a Merlot for this recipe, but a Cabernet or Shiraz would work just as well.

Green lentils — Using canned lentils transforms this ragu al mushrooms into a super speedy recipe.

You can definitely use dried green lentils, but you'll need to pre-cook them first.

How do you make pappardelle al ragu?

Heat the olive oil in a large pan or Dutch oven and add the shallots, celery and garlic. Saute the veggies for 3-4 minutes over medium heat until they soften slightly.

Stir in the chestnut mushrooms, porcini mushrooms and thyme and keep cooking for approximately 10 minutes until the mushrooms reduce in size and there's very little liquid left.

Pour in the red wine, deglaze the pan if needed, and continue to cook for 2-3 minutes until the alcohol evaporates.

Stir in the tomato paste and fry for another 1-2 minutes.

Next, add the green lentils and chopped tomatoes and stir to combine. Add 200 ml (1 cup) of the water you rehydrated the porcini in. Season with salt and pepper and simmer for 10 minutes.

Meanwhile, cook the pasta in salted water until al dente, according to the instructions on the package. Reserve some pasta water before draining.

Add the cooked pasta to the mushroom and lentil sauce and toss well to coat. Add as much pasta water as needed to get a creamy sauce if it looks too thick. Season to taste and serve immediately.

Recipe notes and tips

• Pappardelle and other wide pasta types are great for this vegan mushroom ragu, but you can also serve it over mashed potatoes or even a creamy polenta.
• The lentil ragu will keep well in the fridge in an airtight container for up to 5 days. It's always a good idea to store the sauce without the pasta. Simply reheat it when you're ready to serve it and ladle over freshly boiled pasta.
• You can freeze this mushroom and lentil ragu for up to 3 months. You can defrost it in the fridge overnight before reheating it on the stove or in the microwave.
• If you're not vegan, you can sprinkle some grated Parmesan cheese on these pappardelle con ragu right before serving.

If you liked this pappardelle al ragu with mushrooms, you might also like some of my other easy vegan dinner recipes:

• Vegan Cajun Pasta
• Creamy Spiced Chickpea Soup with Coconut and Lime
• Easy Lentil and Chickpea Curry
• Easy Aubergine Chilli
• Vegan Harira (Moroccan Chickpea and Lentil Soup)

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