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