Mushroom & Lentil Ragu Pasta

Instructions

1. Prepare the Vegetables

   7 min hands-on

   • Peel and roughly chop the onions, carrots, and garlic along with the celery.
   • Place in a food processor and pulse until coarsely chopped.
   • Chop the mushrooms into large pieces and pulse separately until they resemble a coarse mince.

2. Sauté the Aromatics

   1 min hands-on9 min waiting

   • Heat olive oil in a large, deep saucepan over medium heat.
   • Add the onion, carrot, garlic, and celery mixture with a pinch of salt.
   • Cook for 8–10 minutes, stirring occasionally, until soft and fragrant.

3. Incorporate the Mushrooms

   6 min waiting

   • Add the processed mushrooms to the pan.
   • Stir well and cook for 5–7 minutes until they release moisture and soften.

4. Build the Sauce Base

   2 min hands-on2 min waiting

   • Stir in the tomato sauce and cook for 2 minutes.
   • Add lentils, diced tomatoes, miso, and vegetable broth.
   • Mix well to combine all ingredients.

5. Simmer the Ragu

   2 min hands-on35 min waiting

   • Bring to a gentle simmer over medium-low heat.
   • Cover partially and cook for 30–40 minutes, stirring occasionally, until lentils are tender and ragu thickens.
   • Adjust consistency with additional broth or water if needed.
   • Season with salt and black pepper to taste.

6. Cook the Pasta

   3 min hands-on10 min waiting

   • Bring a large pot of salted water to a boil.
   • Cook the pasta according to package instructions until al dente.
   • Reserve some starchy cooking water before draining.

7. Combine Pasta and Ragu

   1 min hands-on

   • Add cooked pasta to the saucepan with the ragu.
   • Pour in a splash of reserved pasta water to loosen the sauce if needed.
   • Stir well to coat the pasta evenly.

8. Finish with Cream

   1 min hands-on

   • Lower the heat and stir in the sour cream until the sauce is silky.
   • Taste and adjust seasoning with salt or pepper if necessary.

9. Plate and Garnish

   2 min hands-on

   • Divide the pasta into serving bowls.
   • Sprinkle with grated Parmesan, chopped chives, and black pepper.
   • Cooking tips:
   • Use high-quality miso for depth and umami; white or yellow miso works best.
   • Rinse lentils under cold water before adding to ensure even cooking.
   • Use reserved pasta water sparingly to adjust sauce consistency without diluting flavor.
   • For a vegan version, use plant-based sour cream and replace Parmesan with nutritional yeast.
   • Allow ragu to cool before storing in airtight containers; freezes well for up to 3 months.