Vegetarian Pasta with Beef Ragu
Savor the hearty comfort of "Vegetarian Pasta with Beef Ragu," a delicious and plant-based twist on the classic Italian favorite. This recipe combines tender pasta with a rich, savory lentil ragu that's slow-simmered with crushed tomatoes, aromatic garlic, and a medley of finely chopped vegetables, including carrots, celery, and onions. Infused with dried oregano, basil, and a hint of vegetable broth, this dish delivers layers of bold, satisfying flavor reminiscent of traditional beef ragu—without the meat! Topped with fresh basil leaves and a sprinkle of Parmesan or nutritional yeast, this vegetarian pasta is not only packed with protein and nutrients but also perfect for a comforting family dinner or an elegant weeknight meal.
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Recipe Information
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)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
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.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Stir in the crushed tomatoes, cooked lentils, and vegetable broth. Add the oregano, basil, bay leaf, salt, and pepper.
Bring the mixture to a gentle simmer. Cook for 20-25 minutes, stirring occasionally, until the ragu is thickened and flavors are well combined.
Remove the bay leaf from the ragu and adjust seasoning with more salt and pepper if needed.
Combine the cooked pasta with the lentil ragu, tossing well to coat the pasta evenly with the sauce.
Serve the pasta hot, garnished with fresh basil leaves and grated Parmesan cheese or nutritional yeast if desired.
Nutrition Facts
Calories |
2967 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.6 g | 93% | |
| Saturated Fat | 27.7 g | 138% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 4695 mg | 204% | |
| Total Carbohydrate | 439.3 g | 160% | |
| Dietary Fiber | 71.6 g | 256% | |
| Total Sugars | 63.1 g | ||
| Protein | 148.6 g | 297% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2015 mg | 155% | |
| Iron | 32.0 mg | 178% | |
| Potassium | 6526 mg | 139% | |
*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.
