Imagine a pasta dish that's not just delicious, but also packed with protein, flavor, and nutrition - welcome to the world of Lentil Mushroom Pasta Bolognese! This incredible Italian-inspired recipe transforms humble ingredients into a mouthwatering meal that will have your taste buds dancing and your family begging for seconds. Perfect for vegetarians, health-conscious foodies, and anyone who loves a hearty, satisfying pasta dish that doesn't compromise on taste or texture.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 oz pasta
- 1 cup lentils
- 1 cup mushrooms, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) crushed tomatoes
- 2 tbsp olive oil
- 1 tsp dried basil
- 1 tsp oregano
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 8 oz of pasta, 1 cup of lentils, 1 cup of chopped mushrooms, 1 diced onion, 2 minced garlic cloves, 1 can (15 oz) of crushed tomatoes, 2 tbsp of olive oil, 1 tsp of dried basil, 1 tsp of oregano, and salt and pepper to taste.
- In a medium pot, bring water to a boil. Add a pinch of salt and the 8 oz of pasta. Cook according to package instructions until al dente, usually about 8-10 minutes. Once cooked, drain and set aside.
- While the pasta is cooking, rinse the 1 cup of lentils under cold water. In a separate pot, add the lentils and cover them with water. Bring to a boil, then reduce the heat and simmer for about 15-20 minutes until tender. Drain any excess water and set aside.
- In a large skillet, heat 2 tbsp of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent.
- Add the minced garlic to the skillet and sauté for an additional 1-2 minutes until fragrant.
- Stir in the chopped mushrooms and cook for about 5-7 minutes until they are softened and browned.
- Once the mushrooms are cooked, add the drained lentils and the can of crushed tomatoes to the skillet. Stir to combine.
- Season the mixture with 1 tsp of dried basil, 1 tsp of oregano, salt, and pepper to taste. Let the sauce simmer on low heat for about 10 minutes, allowing the flavors to meld together.
- Once the sauce is ready and the pasta is cooked, combine the pasta with the lentil mushroom Bolognese sauce in the skillet. Toss gently to coat the pasta evenly with the sauce.
- Serve the lentil mushroom pasta Bolognese hot, garnished with fresh herbs or grated cheese if desired. Enjoy your delicious Italian-inspired meal!
Tips
- Choose the Right Pasta: Use a pasta shape that can hold onto the thick sauce well, like penne, rigatoni, or fusilli.
- Don't Rush the Mushrooms: Take your time sautéing mushrooms to develop their deep, rich flavor. Let them brown properly for maximum taste.
- Lentil Cooking Hack: Rinse lentils thoroughly before cooking to remove any debris and ensure a clean taste.
- Flavor Boosting Tip: Consider adding a splash of red wine or a tablespoon of tomato paste to intensify the sauce's depth.
- Make Ahead Friendly: This recipe tastes even better the next day, so don't hesitate to make it in advance for meal prep.
- Garnish Generously: Top with fresh basil, grated Parmesan, or a drizzle of high-quality olive oil for an extra flavor punch.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 62g
Protein: 18g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
