Pasta with Lentil-Mushroom Ragu
We use canned lentils instead of dried to make this Neapolitan pasta dish an easy weeknight supper.
Keywords
- Main Courses
- Beans
- Weeknight
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Stove
- Saucepan
- Pot
- Colander
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Grater
- Serving bowl
Ingredients
- 2 tablespoons extra-virgin olive oil, plus extra for drizzling
- 2 large portobello mushroom caps, gills removed, caps cut into 1/2-inch pieces
- 1 onion, chopped fine
- 2 carrots, peeled and chopped fine
- Salt
- pepper
- 1/2 cup red wine
- 1 (15-ounce) can lentils, rinsed
- 1 (14.5-ounce) can diced tomatoes
- 12 ounces ditalini
- 1 1/2 ounces Pecorino Romano cheese, grated (3/4 cup)
More Like This
Spaghetti with Mushroom and Lentil Ragu
italpasta.com
Mushroom Lentil Ragu Pasta - alive magazine
alive.com
Italian Lentil Ragu with Spaghetti
weightlossresources.co.uk
Pasta With Lentils and Mushrooms | Recipe Cart
getrecipecart.com
Hearty Pasta & Mushroom and Lentil Ragu recipe
taste.co.za
Lentil & Mushroom Ragu
edeneats.com
Red Lentil Mushroom Ragu
clickncook.org
Sicilian Lentil Caponata Ragu
lentils.org