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    Total Spaghetti with Mushroom and Lentil Ragu

    A hearty vegetarian pasta with a meaty mushroom and lentil sauce. The dried mushrooms add a deep rich flavour.

    Preparation Time: 15 mins.
    Cooking Time: 45 mins.
    Servings: 4 to 6

    A hearty vegetarian pasta with a meaty mushroom and lentil sauce. The dried mushrooms add a deep rich flavour.

    • 15 mins.
    • 45 mins.
    • 4 to 6 servings

    Ingredients

    1 oz (30 g) dried mushrooms
    1 pkg (340 g) Italpasta Total Spaghetti
    2 tbsp (30 mL) Italpasta Extra Virgin Olive Oil
    2 tbsp (30 mL) Italpasta Tomato Paste
    1 can (398 mL) Italpasta Diced Tomatoes
    1 small onion, finely chopped
    1 large carrot, finely chopped (about 1 cup)
    1 celery rib, finely chopped
    1/2 cup (125 mL) finely chopped fennel
    2 cloves garlic, minced
    1 lb (500 g) mixed mushrooms, chopped
    1 tbsp (15 mL) dried Italian seasoning
    1/2 tsp (2 mL) salt
    1/4 tsp (1 mL) freshly ground pepper
    1/4 cup (60 mL) red wine
    1/2 cup (125 mL) vegetable or chicken broth
    1 can (398 mL) brown lentils, rinsed and drained
    2 bay leaves
    1/4 cup (60 mL) chopped fresh parsley
    1/3 cup (75 mL) shaved Parmesan cheese

    Steps

    1. Pour 1/2 cup (125 mL) boiling water over dried mushrooms. Soak for 15 minutes or until rehydrated. Drain and reserve mushroom liquid. Chop and set aside.
    2. Meanwhile, heat oil in a large, heavy-bottom saucepan set over medium heat. Add onions, carrot, celery, fennel and garlic. Cook, stirring often, for 3 to 5 minutes or until softened.
    3. Increase heat to medium-high; add mixed mushrooms, Italian seasoning, salt and pepper. Cook, stirring occasionally, for 6 to 8 minutes or until mushrooms are golden brown and tender. Stir tomato paste and rehydrated mushrooms. Cook for 2 minutes. Add red wine and stock and cook, scraping up any brown bits. Stir in reserved mushroom liquid, diced tomatoes, lentils and bay leaves; bring to a boil. Reduce heat to low. Simmer, stirring occasionally, for 30 minutes or until very thick and flavourful. Discard bay leaves.
    4. During the last 20 minutes of simmering; cook pasta according to package directions and drain well, reserving 1/3 cup (75 mL) pasta water.
    5. Toss spaghetti with sauce, reserved pasta water and parsley. Serve with Parmesan cheese.

    Tip: Substitute chickpeas for the lentils, if desired. For non-vegetarians add sliced cooked chicken to sauce in last 10 minutes of cooking time.

    Nutritional Information

    Calories per serving (1/6 recipe): 452; Fat 7.5g; Cholesterol 16mg ; Sodium 493mg; Carbohydrates 72g; Fibre 15.5g; Sugar 8.5g; Protein 19g