Tagliatelle with Lentil Mushroom Bolognese Sauce

Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Serves 4 bowls of pasta

Lightly adapted from Oh She Glows Every Day. I am using crushed tomatoes from a can that are unsalted and unseasoned. I chose gluten-free tagliatelle for the pasta, but you can use any kind of pasta you'd like, gluten-free or not.


  • 2 tablespoons olive oil
  • 1 medium onion, diced small
  • 3 - 4 cloves garlic, minced
  • 1 cup mushrooms, minced
  • 1 cup crushed tomatoes, unsalted + unseasoned
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1 cup cooked lentils
  • sea salt, to taste
  • black pepper, to taste
  • 1 pound tagliatelle
  • crushed red pepper flakes, optional
  • fresh parsley, optional
  • herby oregano 'parm', optional


  1. Bring a large pot of water to a boil for the pasta. Cook pasta according to the box instructions, drain and set aside until the sauce is ready.
  2. In a large sauce pot heat the olive oil over low heat and add in the onion and garlic. Cook for 5 minutes, stirring occasionally. Add in the mushrooms, season with a pinch of salt and pepper and cook for another 3 minutes.
  3. Add the spices and crushed tomatoes and stir. Bring the mixture to a simmer and add in the lentils. Simmer for another minute or two and remove from the heat and portion over pasta.
  4. Serve hot with a sprinkle of crushed red pepper, parsley and parm if you desire.
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