Vegan Lentil Bolognese Pasta (Pasta al Ragù di Lenticchie)

🛒 Ingredients

• #Main Ingredients;
• 350g pasta of choice (macaroni, penne, or fusilli)
• 1 cup dried brown or green lentils, rinsed well
• 1 medium onion, finely chopped.. 1 carrot, finely diced
• 1 celery stick, finely diced.. 2 garlic cloves, minced.. 400g crushed tomatoes or passata
• 1 tbsp tomato paste.. 2 cups vegetable stock or water
• #Seasoning & Finish;
• 3 tbsp extra virgin olive oil,, 1 tsp dried oregano,, 1 tsp dried basil
• ½ tsp dried thyme,, Salt and black pepper to taste
• Pinch of sugar (optional, to balance tomato acidity)
• Fresh basil leaves for garnish
• 1 tbsp nutritional yeast (optional, for extra savoury depth)

👩‍🍳 Instructions

1. 1

   Sauté base: Heat olive oil in a deep pan over medium heat. Add onion, carrot, and celery; cook gently for 6–8 minutes until soft and lightly golden. Stir in garlic and cook for 1 more minute until fragrant.

2. 2

   Build the ragù: Add tomato paste and stir for 1 minute. Pour in crushed tomatoes, lentils, herbs, salt, pepper, and sugar (if using). Add stock, stir well, and bring to a gentle simmer.

3. 3

   Simmer: Cover and cook on low heat for 25–30 minutes, stirring occasionally, until lentils are fully tender and the sauce is thick and rich — add a splash more water if it gets too dry.

4. 4

   Cook pasta: Meanwhile, boil salted water and cook pasta until al dente. Reserve a small amount of starchy cooking water before draining.

5. 5

   Combine: Toss the drained pasta into the lentil ragù, adding a little reserved cooking water to help the sauce coat evenly. Simmer together for 1–2 minutes.

6. 6

   Serve: Top with fresh basil, a sprinkle of nutritional yeast, and extra black pepper. Enjoy hot.