Pasta with Lentil-Mushroom Ragu
By America's Test KitchenPublished on October 27, 2015
Time
30 minutes
Yield
Serves 4
Ingredients
2 tablespoons extra-virgin olive oil, plus extra for drizzling2 large portobello mushroom caps, gills removed, caps cut into ½-inch pieces1 onion, chopped fine2 carrots, peeled and chopped fineSalt and pepper ½ cup red wine 1 (15-ounce) can lentils, rinsed1 (14.5-ounce) can diced tomatoes 12 ounces ditalini 1 ½ ounces Pecorino Romano cheese, grated (¾ cup)
Before You Begin
You can substitute another small pasta for ditalini, such as tubettini or elbow macaroni.
Instructions
- Heat 1 tablespoon oil in large saucepan over medium-high heat until shimmering. Add mushrooms, cover, and cook until mushrooms release their liquid, about 5 minutes. Add onion, carrots, 3/4 teaspoon salt, 1/2 teaspoon pepper, and remaining 1 tablespoon oil and cook, uncovered, until softened, about 5 minutes. Add wine and cook until almost evaporated, about 2 minutes. Add lentils and tomatoes and their juice; reduce heat to medium-low and simmer until slightly thickened, 5 to 7 minutes.
- Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain pasta and return to pot. Add lentil-mushroom mixture and 1/2 cup Pecorino and toss to combine. Adjust consistency with reserved cooking water as needed. Serve, sprinkled with remaining 1/4 cup Pecorino and drizzled with extra oil.
Time
30 minutesYield
Serves 4Ingredients
2 tablespoons extra-virgin olive oil, plus extra for drizzling
2 large portobello mushroom caps, gills removed, caps cut into ½-inch pieces
1 onion, chopped fine
2 carrots, peeled and chopped fine
Salt and pepper
½ cup red wine
1 (15-ounce) can lentils, rinsed
1 (14.5-ounce) can diced tomatoes
12 ounces ditalini
1 ½ ounces Pecorino Romano cheese, grated (¾ cup)
Ingredients
2 tablespoons extra-virgin olive oil, plus extra for drizzling
2 large portobello mushroom caps, gills removed, caps cut into ½-inch pieces
1 onion, chopped fine
2 carrots, peeled and chopped fine
Salt and pepper
½ cup red wine
1 (15-ounce) can lentils, rinsed
1 (14.5-ounce) can diced tomatoes
12 ounces ditalini
1 ½ ounces Pecorino Romano cheese, grated (¾ cup)
Ingredients
2 tablespoons extra-virgin olive oil, plus extra for drizzling
2 large portobello mushroom caps, gills removed, caps cut into ½-inch pieces
1 onion, chopped fine
2 carrots, peeled and chopped fine
Salt and pepper
½ cup red wine
1 (15-ounce) can lentils, rinsed
1 (14.5-ounce) can diced tomatoes
12 ounces ditalini
1 ½ ounces Pecorino Romano cheese, grated (¾ cup)
Why This Recipe Works
We use canned lentils instead of dried to make this Neapolitan pasta dish an easy weeknight supper.
Before You Begin
You can substitute another small pasta for ditalini, such as tubettini or elbow macaroni.
Instructions
- Heat 1 tablespoon oil in large saucepan over medium-high heat until shimmering. Add mushrooms, cover, and cook until mushrooms release their liquid, about 5 minutes. Add onion, carrots, 3/4 teaspoon salt, 1/2 teaspoon pepper, and remaining 1 tablespoon oil and cook, uncovered, until softened, about 5 minutes. Add wine and cook until almost evaporated, about 2 minutes. Add lentils and tomatoes and their juice; reduce heat to medium-low and simmer until slightly thickened, 5 to 7 minutes.
- Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain pasta and return to pot. Add lentil-mushroom mixture and 1/2 cup Pecorino and toss to combine. Adjust consistency with reserved cooking water as needed. Serve, sprinkled with remaining 1/4 cup Pecorino and drizzled with extra oil.
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