Pin it
This velvety lentil bolognese turns basic cupboard staples into a thick, hearty sauce that wraps wonderfully around rigatoni. I came up with this half-hour version after spending years making old-school bolognese that needed hours to cook down. The trick is using canned lentils and dried porcini mushrooms that pack in deep savory goodness without the long wait time.
I whipped this up for the first time during a crazy busy week when I wanted comfort food but couldn't spend hours cooking. My family couldn't believe it took just thirty minutes to make. Now we cook it every Monday when we need something filling without much work.
What You'll Need
- Dried porcini mushrooms: They add that meaty taste that makes this plant-based sauce so satisfying
- Base veggies (shallot, celery, and carrot): They form your key flavor foundation
- Tomato paste: Brings concentrated flavor; make sure to cook it till it gets darker
- Canned lentils: Cut down on cooking time while adding protein and bite
- Ready-made marinara sauce: Offers instant richness; try to grab a good one like Rao's
- Tamari (soy sauce): Boosts the savory notes
- Aged balsamic vinegar: Gives a hint of sweetness and extra layers of taste
- Nondairy creamer: Makes everything smooth like classic bolognese
Cooking Method Breakdown
- Soften the mushrooms:
- Pour boiling water over dried porcini and let them sit for 30 minutes. This makes a tasty broth while softening them up. Keep both the mushrooms and the liquid they soaked in.
- Get your pasta ready:
- Start heating a big pot of water while making your sauce. Add plenty of salt when you're about to cook the pasta.
- Cook your veggies:
- Fry shallots, celery, and carrot in olive oil on medium heat until they get soft and a bit brown, around 8 to 10 minutes. This builds your first layer of flavor.
- Toss in the seasonings:
- Mix in garlic, smoked paprika, bay leaf, and thyme, cooking just long enough to smell them, about a minute. The heat helps release all their good oils.
- Brown the tomato paste:
- Add tomato paste and stir it constantly for 2 to 3 minutes until it darkens a bit. This step gets rid of any metallic taste and makes the tomato flavor richer.
- Make your sauce:
- Throw in chopped porcini mushrooms and drained lentils, add salt and pepper, then pour in marinara sauce and the porcini soaking water. Let it bubble with the lid partly on for 10 minutes.
- Give it the finishing touch:
- Stir in tamari, balsamic vinegar, and nondairy creamer. These make the sauce taste more complex, richer, and more balanced.
- Mix with pasta:
- Put the almost-cooked pasta right into the sauce to finish cooking, letting it soak up flavor while its starch helps thicken everything up.
Pin it
Those dried porcini mushrooms are really the magic ingredient here. I found out how amazing they were years back when trying to make veggie dishes that felt as filling as meat ones. Their strong mushroom flavor plus the liquid they soak in creates an amazing depth that makes it hard to believe this cooks so quickly.
Prep In Advance
This sauce gets even better after sitting awhile. Try making twice as much and keep it in the fridge up to 4 days. The flavors will keep blending and getting deeper. When you warm it up, add a little water or broth since it thickens in the fridge. I often cook this on Sundays and pack it for lunches all week long.
Pin it
Simple Swaps
Can't find porcini mushrooms? Try any kind of dried mushrooms or use 8 ounces of fresh ones cooked until golden brown.
Need it gluten-free? Just swap in your favorite gluten-free pasta or serve it over creamy polenta.
Brown or green lentils both work great here. If you only have dried ones, cook them until barely soft before adding them to your sauce.
Instead of nondairy creamer, you can use cashew cream, coconut milk, or regular cream if you don't need the dish to be vegan.
What To Serve With It
Match this filling pasta with a fresh green salad with just lemon and olive oil dressing for a complete meal.
Want it to look fancy? Sprinkle fresh herbs like basil or parsley on top and add a drizzle of good olive oil before bringing it to the table.
Some warm garlic bread on the side is perfect for getting every last bit of sauce.
Frequently Asked Questions
- → Can I swap dried mushrooms for fresh?
You sure can! Just keep in mind dried mushrooms have that strong savory kick fresh ones don’t quite match.
- → Which pasta goes best with this sauce?
Rigatoni is a winner thanks to its ridges that hold the sauce, but penne or fusilli are also excellent picks.
- → How do I make it gluten-free?
Super easy! Go with gluten-free pasta and double-check your tamari and marinara are labeled gluten-free too.
- → What’s the creamiest dairy-free substitute?
Unsweetened soy, cashew, or oat milk work great. Or blend cashews with water for a super smooth, DIY option.
- → Can leftovers be saved and reheated?
Totally! Pop leftover sauce in the fridge for up to 3 days in a sealed container. Gently reheat on the stovetop or microwave.