Vegetarian Pasta with Beef Ragu

Indulge in the hearty comfort of a 'Vegetarian Pasta with Beef Ragu,' a plant-based twist on a classic Italian favorite. This recipe combines tender pasta with a rich and flavorful lentil ragu, perfectly seasoned with aromatic herbs like oregano and basil. Finely chopped vegetables, including onions, carrots, and celery, form the base of this robust sauce, while cooked lentils provide a satisfying, protein-packed alternative to traditional meat. Simmered with crushed tomatoes and vegetable broth, this meat-free ragu is thickened to perfection and brought to life with a touch of garlic and fresh basil. Ready in under an hour, it's an ideal weeknight dinner for vegetarians or anyone craving a wholesome take on pasta with ragu. Garnish with Parmesan or nutritional yeast for a finishing touch that elevates this comforting, delicious dish!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 12 oz dried pasta of your choice
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 medium carrot, finely chopped
• 1 medium celery stalk, finely chopped
• 3 cloves garlic, minced
• 28 oz canned crushed tomatoes
• 2 cups cooked green or brown lentils
• 1 cup vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 bay leaf
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 cup fresh basil leaves, chopped (for garnish)
• 0.5 cup grated Parmesan cheese or nutritional yeast (optional)

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.

Step 2

In a large skillet, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery, and sauté for about 5-7 minutes until the vegetables are soft.

Step 3

Add the minced garlic and cook for another 1-2 minutes until fragrant.

Step 4

Stir in the crushed tomatoes, cooked lentils, and vegetable broth. Add the oregano, basil, bay leaf, salt, and pepper.

Step 5

Bring the mixture to a gentle simmer. Cook for 20-25 minutes, stirring occasionally, until the ragu is thickened and flavors are well combined.

Step 6

Remove the bay leaf from the ragu and adjust seasoning with more salt and pepper if needed.

Step 7

Combine the cooked pasta with the lentil ragu, tossing well to coat the pasta evenly with the sauce.

Step 8

Serve the pasta hot, garnished with fresh basil leaves and grated Parmesan cheese or nutritional yeast if desired.

Nutrition Facts

Serving size	(2326.8g)

Amount per serving	% Daily Value*
Calories	2967.1

Total Fat 72.6g	0%
Saturated Fat 27.7g	0%
Polyunsaturated Fat 3.4g
Cholesterol 71.4mg	0%
Sodium 4694.6mg	0%
Total Carbohydrate 439.3g	0%
Dietary Fiber 71.6g	0%
Total Sugars 63.1g
Protein 148.6g	0%

Vitamin D 47.6IU	0%
Calcium 2014.8mg	0%
Iron 32.0mg	0%
Potassium 6525.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 21.7%

Protein: 19.8%

Carbs: 58.5%