Fettuccine with vegan lentil sauce

Can a sauce without the meat to have the taste of real meat sauce? This is the dilemma. But I have to admit that I've gone from skepticism to trust because these vegan lentil sauce fettu are really amazing. You know I'm not a lover of red meat, few exceptions: the sauce is one of them. I intend my sauce, not the bolognese which deserves a separate chapter: I make up a very small sauce, spicy, Saber. Then, after seeing several lentil sauces on Instagram, prepared especially abroad, I decided to make my own version of lentil sauce. Which for me has become a great alternative to PASTA AND LENTILS traditional.

The proceedings

I used lentils the same way I use meat, except for a brief initial boiling to soften slightly. Then, My vegan lentil sauce has a nice fried, a robust browning, the tomato paste and the gravy, red wine and many spices and herbs (Laurel, Juniper, clove, Sage, rosemary and marjoram), in addition to a long cooking, u'ora of about thirty. The result you see in the photographs: with vegan lentil ragout I seasoned egg fettuccine homemade, thick and al dente.

I only say that my partner, that the lentils loves them and is carnivore, told me that, if he had not been able to, the first bite would have been hard to tell the difference. Certain, the consistency of lentils is different from that of meat, but I assure you that this sauce will be an extremely pleasant surprise even for non-vegans, because lentils are an important source of protein and are a very good substitute for meat, which must not abuse.

I, who are not vegan, I used egg pasta and I seasoned the dish with Parmigiano Reggiano. The lentil ragout can also be used to prepare lasagna or baked pasta, and you can also freeze in an airtight glass jar, just as you do with traditional meat sauce. At this point, have a look at all my VEGAN RECIPES and my RELATED LINKS and have a good day!


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  • 200 grams of lentils
  • a small carrot
  • a stalk of celery
  • half an onion or green onion
  • a piece of Leek
  • 30 grams of tomato paste
  • 500 millilitres of tomato sauce
  • a bay leaf
  • a Juniper Berry
  • a clove
  • Sage, Marjoram, fresh rosemary
  • extra virgin olive oil, to taste
  • a small piece of chili pepper
  • salt and pepper, to taste
  • 300 milliliters of red wine
  • vegetable broth, to taste
  • 350 grams of egg fettuccine


Fettuccine with lentil ragout (vegan)

To prepare the vegan lentil sauce, you have to boil the lentils for 20 minutes in salted water, then drain and set aside. Finely chop the onion, celery and carrot, just as when preparing for a sauté the chopped vegetables. Sauté in olive oil (do not hold back, lentils do not contain the fat that is contained in the flesh instead) and low heat the chopped vegetables and a bit of chilli (If you like), adding hot water and very little salt: When the vegetables are translucent (it will take about 10-15 minutes, do not rush), add the boiled lentils earlier and fry for a few minutes.

When the lentils are browned, combine the tomato concentrate, stir and deglaze with red wine. When the alcohol has evaporated, add to sauce vegan spicy lentils and herbs: Laurel, Juniper, clove, sage and marjoram. Finally, combine with meat sauce tomato sauce, some’ hot vegetable broth and a little’ of salt. Cook the vegan lentil ragout for at least an hour, stirring occasionally for sampling and salt to taste.

Boil the fettuccine al dente, I got them in the house and you can follow my RECIPE FOR EGG PASTA, drain and retaining a bit’ cooking water. Skip the noodles in a pan with the vegan lentil sauce, adding a little’ of cooking water to obtain the desired density sauce, and a little’ of extra virgin olive oil raw. Serve immediately fettuccine vegan lentil sauce (some’ Parmigiano Reggiano grated After there is great) and Bon Appetit!

Fettuccine with vegan lentil sauce


If you are vegan and use a paste of semolina (without eggs) I would suggest a short pasta type pipe rigate or half sleeves rigate. Do not use a smooth paste because lentils prefer the roughness. Yet, if you want to freeze the vegan lentil sauce, it is sufficient to put it into glass jars hermetically closing and consume it within one month.

Fettuccine with vegan lentil sauce

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victory 28 February 2019 at 17:55

You can use pre-cooked lentils you can buy in the can? Grazie mille della risposta 🙂

Ada Parisi 28 February 2019 at 18:01

hello Victory, Yes. Rinse them under running water and of course skip the boiling. The only thing we do not know is if you reduce the total times for the cooking sauce. Taste often not overcook, so that the lentils mamtengano consistency. Let me know, ADA

victory 4 March 2019 at 16:16

LE I tested with lentils canned. The cooking was shorter, in fact, but the truly incomparable taste.
Is’ Everyone loved my diners. Thanks again Ada! You are a guarantee!

Ada Parisi 4 March 2019 at 23:11

hello Victory! I'm happy, I am quite proud of this recipe, then a warm greeting and thank you, ADA

elisabetta corbetta 27 February 2019 at 08:35

Super good as usual your recipes
A big kiss

Ada Parisi 27 February 2019 at 13:54

And you super nice as always. Kisses, ADA

Paola Damiani 27 February 2019 at 08:01

Hi Ada,

and’ the same with green lentils? And without precooking?


Ada Parisi 27 February 2019 at 13:55

And here I find myself unprepared. They peeled lentils?


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