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5 from 3 votes

Pappardelle with Bolognese made with Red Lentils

This vegan version of Pappardelle with Bolognese is not very far from the traditional one, in fact, the only change is that the bolognese is made with red lentils (which replace the ground meat) and that the pappardelle are made without eggs. The result will be absolutely delicious!
Prep Time45 mins
Cook Time1 hr
Total Time1 hr 45 mins
Course: Main Course
Cuisine: Italian
Keyword: bolognese, lentil, pappardelle
Servings: 4
Author: Carlo Cao



  • 1 red onion finely chopped
  • 1 celery stick finely chopped
  • 1 small carrot finaley chopped
  • 3 tbsp olive oil
  • 2 tbsp tomato paste
  • 250 g red lentils ((9 oz))
  • 200 ml red wine ((⅘ cup))
  • 800 g canned peeled tomatoes ((28 oz))
  • salt and pepper to taste
  • 200 ml soy milk optional ((⅘ cup))


  • 500 g all-purpose flour with at 13% protein ((18 oz))
  • 250 ml water (( 1 cup))
  • 1 pinch saffron or turmeric
  • rice flour to dust



  • Heat oil over medium to high heat.
  • Stir in onion, carrot and celery and brown for 7-8 minutes. Sir constantly.
  • Add in tomato paste and cook for another 2 minutes.
  • Add in lentils and sautè for 2 ore minutes on high heat.
  • Pour in wine and simmer until completely evaporated.
  • Pour in canned tomatoes and using a spatula break them up in chunks.
  • Adjust salt and pepper and mix until combined.
  • Simmer on low heat, with the lid on, for about 1 hour. Stir every now and then and add a dash of water if needed.
  • Once cooked, pour in soy milk and stir. The Bolognese is ready once the lentils are tender and the sauce is thick and creamy.


  • Arrange your flour in a volcano shape.
  • Mix water and saffron, then add the liquid to the "crater". Whisk slowly from the center outwards. Then, when the dough is stiff, start using your hands to knead the dough.
  • Knead until smooth and elastic.
  • Cut the dough in 4 parts and using a pasta machine or a rolling pin, roll out the dough into 20 cm long and 2 mm thick pasta sheets. Dust the dough with rice flour to prevent it from sticking.
  • Roll the pasta sheets as shown in the picture below.
  • Cut into 13 mm wide pappardelle and unroll them.
  • Set onto a clean kitchen towel.
  • Once the blognese is ready, cook the pappardelle in salted boiling water for 1 minute.
  • Set half a cup of cooking water aside, drain the pappardelle. Add cooking water and pappardelle to the bolognese, mix and serve straight away.