Total Spaghetti with Mushroom and Lentil Ragu

A hearty vegetarian pasta with a meaty mushroom and lentil sauce. The dried mushrooms add a deep rich flavour.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Pasta Range: High Fibre White
Pasta Shape: Spaghetti
Cooking Skill: Advanced
Serves: 4
Calories: 452kcal


  • 1 pkg Italpasta Total Spaghetti
  • 2 tbsp Italpasta Extra Virgin Olive Oil
  • 2 tbsp Italpasta Tomato Paste
  • 1 can Italpasta Diced Tomatoes
  • 1 shallot / small onion finely chopped
  • 1 carrot(s) finely chopped
  • 1 stalk celery stalk finely chopped
  • 1/2 cup fennel finely chopped
  • 2 clove garlic minced
  • 1 lb mixed mushrooms chopped
  • 1 tbsp dried Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp pepper freshly ground
  • 1/4 cup red wine
  • 1/2 cup chicken or vegetable broth (no salt added)
  • 1 can brown lentils rinsed, drained
  • 2 bay leaves
  • 1/4 cup fresh parsley chopped
  • 1/3 cup Parmesan Cheese shaved


  • Pour 1/2 cup (125 mL) boiling water over dried mushrooms. Soak for 15 minutes or until rehydrated. Drain and reserve mushroom liquid. Chop and set aside.
  • Meanwhile, heat oil in a large, heavy-bottom saucepan set over medium heat. Add onions, carrot, celery, fennel and garlic. Cook, stirring often, for 3 to 5 minutes or until softened.
  • Increase heat to medium-high; add mixed mushrooms, Italian seasoning, salt and pepper. Cook, stirring occasionally, for 6 to 8 minutes or until mushrooms are golden brown and tender. Stir tomato paste and rehydrated mushrooms. Cook for 2 minutes. Add red wine and stock and cook, scraping up any brown bits. Stir in reserved mushroom liquid, diced tomatoes, lentils and bay leaves; bring to a boil. Reduce heat to low. Simmer, stirring occasionally, for 30 minutes or until very thick and flavourful. Discard bay leaves.
  • During the last 20 minutes of simmering; cook pasta according to package directions and drain well, reserving 1/3 cup (75 mL) pasta water.
  • Toss spaghetti with sauce, reserved pasta water and parsley. Serve with Parmesan cheese.


Substitute chickpeas for the lentils, if desired. For non-vegetarians add sliced cooked chicken to sauce in last 10 minutes of cooking time.

Nutritional Analysis

Calories: 452kcal | Carbohydrates: 72g | Protein: 19g | Fat: 7.5g | Cholesterol: 16mg | Sodium: 493mg | Fiber: 15.5g | Sugar: 8.5g