Pappardelle with lentil and mushroom ragout

Name: Pappardelle with lentil and mushroom ragout
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 4
Ingredients: Egg pappardelle pasta 8.8 oz; Dried lentils 1.1 cups; Tomato purée 1 cup; Dried mushrooms porcini 1.4 oz; Celery 1 rib; Carrots 1; White onions 1; Thyme 3 sprigs; Extra virgin olive oil unfiltered whole to taste; Garlic 1 clove; Fine salt to taste; Black pepper to taste

it de fr es br

Lactose Free
Vegetarian

Difficulty: Easy
Prep time: 30 min
Cook time: 50 min
Serving: 4

PRESENTATION

Pappardelle with lentil and mushroom ragu is like a big warm hug from Tuscany—a classic comfort food that’s just right for Italian family gatherings. Seriously, it's really really good. Those wide, tender pappardelle ribbons? Perfect for soaking up every last drop of the rich, earthy sauce. They hold onto the chunky ragu like they were made for it. And look, with porcini mushrooms and lentils coming together, you've got the same cozy vibe as a traditional meat ragù but with a cool vegetarian twist.

In Tuscany, they’re all about using fresh, local stuff, so swapping lentils for meat? Totally makes sense. Plus, a splash of unfiltered extra virgin olive oil right before serving just bumps up the aroma and gives it a little extra shine. The moist and rustic texture, combined with the deep taste of mushrooms, makes pappardelle with lentil and mushroom ragu stand out on any table—especially during a Sunday family meal. It’s so so good.

For anyone into plant-based pasta recipes, this vegan pappardelle recipe offers all the hearty satisfaction of the original. You'll see how the lentils keep their shape, adding a bit of bite that just works with the wide noodles. And you know what? Tuscan kitchens really focus on balance, and this dish totally nails it. Simple, good ingredients. The porcini mushrooms bring a deep and almost meaty flavor that’s just fantastic in a mushroom lentil ragu pasta.

Feels like something a nonna would whip up to keep everyone full and happy. Plus, this sauce isn’t just for pappardelle. People often use it on other pastas or spoon it over polenta. Which is great. With every forkful, you get that earthy, savory taste that’s just perfect for a cozy meal. Anyone on the hunt for easy vegan pasta dishes or meatless Italian recipes will find this one really checks all the boxes—no meat needed, just pure Italian goodness. Cannot go wrong.

How to prepare Pappardelle with lentil and mushroom ragout

To prepare the pappardelle with lentil and mushroom ragout, first, rinse the dried mushrooms, then soak them in cold water 1 for at least 10-15 minutes, just enough time to prepare the rest. Now, take care of the lentil ragout: clean the carrot, celery, and onion, then chop them finely 2. Pour the extra-virgin olive oil into a saucepan 3.

Add the chopped vegetables for the sauté 4, the thyme sprigs, and the garlic 5, and let them brown over moderate heat for about 10 minutes. In the meantime, rinse the lentils and add them to the sauté 6.

Mix everything and add the tomato puree 7. Add the already soaked and drained mushrooms 8, also pour in 100 g of soaking water after filtering it through a cheesecloth to remove impurities 9, and mix again. Let it cook for about 40 minutes. Cooking times may vary depending on the type of lentils you purchase, so we recommend reading the instructions on the package and following them.

Only when the ragout is cooked, remove the garlic 10 and adjust the salt and pepper 11. Cook the pappardelle 12 in boiling salted water.

Drain the pasta into the pan 13 and toss the pappardelle with a drizzle of extra virgin olive oil 14. Serve the pappardelle with lentil and mushroom ragout piping hot 15.

Storage

We recommend consuming the pappardelle immediately. The ragout can be stored in the refrigerator for 2-3 days at most. Alternatively, it can be frozen if you have used fresh ingredients.

Storage

You can replace the dried mushrooms with fresh mushrooms: in this case, sauté them separately in a pan and then add them to the lentil ragout. You can add a sprinkle of grated Parmigiano Reggiano PDO at the end of cooking the pasta.

For the translation of some texts, artificial intelligence tools may have been used.