Mushroom Ragu & Creamy Polenta 🏻 full recipe on my website ️

Ingredients

• 12 oz Penne Pasta (dry, whole‑wheat or gluten‑free if needed)
• 2 cup Mixed Mushrooms (cleaned and roughly chopped (cremini, shiitake, button))
• 1 cup Cooked Green Lentils (drained and rinsed if canned)
• 1 medium Onion (diced)
• 2 Celery Stalks (diced)
• 2 Garlic Cloves (minced)
• 1 cup Red Wine (dry, such as Cabernet Sauvignon)
• 1 cup Canned Diced Tomatoes (undrained)
• 1 cup Vegetable Stock (low‑sodium)
• 2 tbsp Balsamic Vinegar
• 2 tbsp Soy Sauce (low‑sodium)
• 3 tbsp Olive Oil (extra‑virgin, divided)
• 10 Fresh Sage Leaves (for crisping)
• to taste Salt
• to taste Black Pepper

Instructions

1. Preheat Oven & Roast Mushrooms

   Preheat the oven to 400°F (200°C). Toss the chopped mushrooms with 1 tbsp olive oil, salt, and pepper, spread them on a baking sheet, and roast for 15 minutes, stirring halfway through.

   Time: PT15M

   Temperature: 400°F

2. Prepare Aromatics

   While mushrooms roast, dice the onion and celery, and mince the garlic.

   Time: PT5M

3. Sauté Onion & Celery

   Heat 1 tbsp olive oil in a large skillet over medium heat. Add the onion and celery, sauté 5 minutes until softened.

   Time: PT5M

4. Add Garlic

   Stir in the minced garlic and cook 1 minute until fragrant.

   Time: PT1M

5. Combine Roasted Mushrooms

   Add the roasted mushrooms to the skillet, mixing to incorporate.

   Time: PT2M

6. Deglaze with Red Wine

   Pour in the red wine, stirring to deglaze the pan. Simmer for 3 minutes to reduce slightly.

   Time: PT3M

7. Build the Sauce

   Add the diced tomatoes, vegetable stock, balsamic vinegar, soy sauce, and cooked lentils. Stir well and bring to a gentle boil.

   Time: PT2M

8. Simmer Until Thick

   Reduce heat to low and let the sauce simmer uncovered for 20‑25 minutes, stirring occasionally, until it becomes thick, glossy, and the flavors meld.

   Time: PT25M

9. Cook Penne

   While the sauce simmers, bring a large pot of salted water to a boil. Cook the penne according to package directions (about 12 minutes) until al dente. Reserve ½ cup of pasta water, then drain.

   Time: PT12M

   Temperature: boiling

10. Combine Pasta & Sauce

    Add the drained penne to the sauce, tossing to coat. If needed, stir in reserved pasta water to achieve a silky consistency. Adjust seasoning with salt and pepper.

    Time: PT3M

11. Crisp Sage Leaves

    In a small skillet over medium‑high heat, add 1 tsp olive oil. Add the sage leaves and fry 30 seconds until crisp. Transfer to paper towels to drain.

    Time: PT1M

12. Plate & Serve

    Divide the pasta among plates, garnish with crispy sage leaves and an optional sprinkle of fresh parsley. Serve immediately.

    Time: PT2M

Nutrition Facts

Calories

430

Protein

15 g

Carbohydrates

60 g

Fat

10 g

Fiber

10 g

Ingredient Substitutions

• Instead of Penne Pasta: rigatoni, fusilli
• Instead of Mixed Mushrooms: portobello, baby bella
• Instead of Cooked Green Lentils: brown lentils, canned chickpeas
• Instead of Onion: shallot
• Instead of Celery Stalks: carrot
• Instead of Garlic Cloves: garlic powder (1 tsp)
• Instead of Red Wine: red wine vinegar (1/2 cup + 1/2 cup water)
• Instead of Canned Diced Tomatoes: fresh diced tomatoes
• Instead of Vegetable Stock: water + bouillon cube
• Instead of Balsamic Vinegar: red wine vinegar
• Instead of Soy Sauce: tamari (gluten‑free)
• Instead of Olive Oil: vegetable oil
• Instead of Fresh Sage Leaves: thyme leaves
• Instead of Salt: sea salt
• Instead of Black Pepper: white pepper

Equipment Needed

• Baking Sheet
• Oven
• Large Skillet
• Medium Saucepan
• Large Pot
• Colander
• Wooden Spoon
• Tongs (optional)
• Paper Towels (optional)

Critical Steps — Do Not Skip

• Roasting the mushrooms to develop deep umami flavor.
• Simmering the sauce until thick and glossy; under‑cooking leaves it watery.
• Crisping the sage leaves – they add a fragrant crunch.

Chef Tips from the Video

• Use a dry red wine you enjoy drinking; the flavor concentrates during reduction.
• Add a pinch of smoked paprika for a subtle smoky depth.
• For extra creaminess, stir in a tablespoon of nutritional yeast just before serving.

Troubleshooting

Storage

Refrigerator: Store sauce in an airtight container for up to 4 days. Reheat gently on the stove.

Freezer: Sauce freezes well for up to 2 months. Thaw overnight in the fridge before reheating.

Room temperature: Do not leave the cooked dish at room temperature for more than 2 hours.

Make-Ahead Tips

• The mushroom‑lentil sauce can be prepared a day ahead; reheat gently and add freshly cooked pasta when ready to serve.
• Roasted mushrooms keep well refrigerated for 3 days; store in a sealed container.

Frequently Asked Questions