Tagliatelle with lentil and mushroom ragù are perfect for those who want to eat deliciously but without meat. In fact, lentil ragù is perfect for accompanying any pasta dish.
You can make the tagliatelle at home (like we do) or buy them fresh or dried. You can also use pappardelle, trying to choose a nice rough quality pasta so that the sauce is absorbed by the pasta itself.
Also, depending on the season, you can use fresh or dried mushrooms. We used a mix of perfect dried mushrooms, but if you have fresh porcini available, it will be a whole different story.
Below are more recipes with homemade fresh pasta, and then let’s go under the photo to find out how to prepare Tagliatelle with Lentil and Mushroom Ragù!!
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Tagliatelle with Lentil and Mushroom Ragù
- 10.5 oz egg tagliatelle
- 7 oz lentils (dried)
- 1.25 cups tomato passata
- 1.4 oz dried mushrooms (or 8.8 oz fresh mushrooms)
- 1 stalk celery
- 1 carrot (small)
- 1 onion
- 2 sprigs thyme
- 2 tablespoons extra virgin olive oil
- 1 clove garlic
- to taste salt
- 1 pinch black pepper
Preparation of Tagliatelle with Lentil and Mushroom Ragù
First, if using dried mushrooms, rinse them well and soak them in cold water for at least 20 minutes.
Clean and finely chop the onion, carrot, and celery, and peel the garlic clove. Then heat the extra virgin olive oil in a large, deep pan.
Add the vegetables, garlic clove, and thyme sprigs, and brown for at least 10 minutes.
Add the rinsed dried lentils and tomato passata, along with the squeezed and coarsely chopped mushrooms if they are too large.
Strain the mushroom soaking water and add it to the pan. Cook the lentil ragù for at least 35/40 minutes.
Season the ragù with salt and pepper, remove the garlic, and cook the tagliatelle in plenty of lightly salted water.
Drain the tagliatelle and pour them into the pan with the ragù, add a few tablespoons of oil, and sauté everything in the pan, serving hot.
Storage, tips, and variations
The lentil and mushroom ragù can be stored in the refrigerator well sealed in an airtight container for 2 days. It can also be frozen.
You can replace the dried mushrooms with fresh ones of your choice depending on the season.
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