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Vegan mushroom ragu with pappardelle pasta

5 from 1 vote
Total time: 55 minutes
Vegan mushroom ragu with pappardelle pasta in a bowl on top of a wooden chopping board

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One thing that I simply can never have enough of in life is pasta. I am always trying to recreate some of my old favourite meat-based pasta dishes. I’d already mastered the creamy mushroom pasta so it was finally time to work on the meaty rich ragu.

Servings: 2 people


  • 1 tbsp Rapeseed oil
  • 200 g Chestnut mushrooms minced using a knife or food processor
  • 2 cloves Garlic finely chopped
  • 1 Onion finely chopped
  • 1 Carrot finely chopped
  • 100 g Chopped tomatoes
  • 100 g Brown lentils cooked
  • 1 sprig Thyme remove the stalks
  • 150 ml Red wine
  • 300 ml Vegetable stock
  • 200 g Pappardelle pasta
  • Nutritional yeast to serve


  • Heat the oil in a heavy bottomed saucepan
  • Add the chopped onion and carrot, fry for about 10 minutes until softened
  • Add in the garlic and thyme leaves, continue cooking for a few minutes
  • Stir in the minced mushrooms and cook until the liquid evaporates
  • Pour in the red wine and cook off on a high heat
  • Reduce the heat and stir in the chopped tomatoes until fully incorporated
  • Add in the stock, put a lid on the pan and cook for about 20-30 minutes (until the sauce has thickened)
  • Whilst waiting cook the pasta according to packet instructions
  • Add the cooked pasta to the cooked sauce and evenly coat
  • Serve with nutritional yeast and a sprig of time
  • Enjoy!

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Lucy Johnson

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