Whole-Wheat Pasta with Mushroom-Lentil Ragu

1. 1
   prep · ~30 min

   Cook the lentils.

   1.Combine brown lentils with 2 cups water in a saucepan.

   2.Bring to a boil, then reduce heat and simmer until tender but not mushy, about 25-30 minutes.

   3.Drain any excess water and set aside.

   TIPLentils should hold their shape; check at 20 minutes to avoid over-cooking.
2. 2
   boil · ~10 min

   Boil the pasta.

   1.Bring a large pot of water to a rolling boil and add salt.

   2.Cook the whole-wheat pasta 1 minute less than package directions for al dente.

   3.Reserve 1 cup of pasta cooking water, then drain the pasta.

   TIPThe reserved starchy pasta water helps the ragu cling to the noodles later.
3. 3
   saute · ~9 min

   Build the ragu base.

   1.Heat olive oil in a large skillet over medium heat.

   2.Add onion, carrot, and celery and cook until softened, about 6-8 minutes.

   3.Stir in garlic and cook until fragrant, about 30 seconds.
4. 4
   saute · ~9 min

   Brown the mushrooms.

   1.Add the finely chopped mushrooms to the skillet and spread into an even layer.

   2.Cook without stirring for 3-4 minutes to get a golden sear, then stir and cook 5 more minutes until deeply browned.

   3.Season with dried oregano, dried thyme, and red chili flakes; stir to coat.

   TIPThe key to deep mushroom flavor is letting them sear without moving them too much.
5. 5
   simmer · ~25 min

   Simmer the ragu.

   1.Add tomato paste to the skillet and cook 2 minutes, stirring constantly, until it darkens.

   2.Pour in the crushed tomatoes, water, and cooked lentils; stir to combine.

   3.Bring to a gentle simmer and cook uncovered for 20-25 minutes, stirring occasionally, until thick and rich.

   TIPThe ragu is ready when a wooden spoon dragged through it leaves a trail that doesn't immediately fill.
6. 6
   mix · ~2 min

   Combine pasta and sauce.

   1.Add the drained pasta to the skillet with the ragu.

   2.Toss well, adding splashes of reserved pasta water as needed to create a glossy sauce that coats every strand.

   3.Season with a pinch of salt and a generous crack of black pepper.

   TIPAdd pasta water a tablespoon at a time — the starches make the sauce silky and cohesive.
7. 7
   serve · ~1 min

   Plate and garnish.

   1.Divide the pasta among bowls.

   2.Top with freshly grated Parmesan cheese and torn basil leaves.

   3.Add one final crack of black pepper and serve hot.

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