If you are looking for a great alternative to a meat-filled pasta sauce, this Spicy Beluga Pasta Sauce with Mushrooms and Wine is ideal. Beluga lentils make this pasta sauce thick, hearty and nutritious. Dried mushrooms (soaked in red wine) give a nice earthy tone to this dense spicy sauce.
Beluga lentils are such a great ingredient. We love Poached Eggs & Lentil Hash for brunch or dinner. Did you know that lentils are great for gluten-free and vegan recipes too? Spicy Beluga Pasta Sauce has you covered, and even the meat lovers won’t miss the meat in this beluga lentil recipe.
Even though we are meat eaters, I try to incorporate different proteins into our diet for variety and healthy nutritious alternatives. This pasta sauce is filled with great flavour and has a nice “meaty” texture. If you love lentils as much as we do, creating delicious recipes like Puy Lentil Healthy Pasta Sauce is easy and budget-friendly too.
Beluga Lentils
Have you ever heard of black beluga lentils? They are just one of the several varieties of delicious lentils available. They sort or resemble caviar. Most people know of green, red, and brown lentils. Lentils are the perfect meat alternative. Tourtiere recipe is the perfect example of swapping out meat and replacing it with lentils. A traditional dish that is still delicious without sacrificing flavour or texture.
Beluga (and ALL lentils) are:
- an economical source of protein
- rich in minerals, vitamins, and fibre
- heart healthy
- low in fat
Cooking beluga lentils, (or any type of lentil) is not difficult. Similar to cooking rice:
- no soaking required
- rinse
- use a 2:1 ratio of water/liquid to lentils (less if you want a firmer texture)
- cook for 15-20 minutes
- 1 cup of dry lentils yields 2 cups of cooked lentils
Although we do love our meat, this Spicy Beluga Pasta Sauce recipe certainly is a nice change of pace from traditional meat sauces. This can be used on any type of pasta and would work great in lasagna too. Healthy doesn’t mean “not delicious”.
For this one-pan beluga pasta sauce I used:
- black beluga lentils
- water
- dried mushrooms (soaked in red wine)
- diced onion
- diced yellow and orange peppers
- minced garlic
- canned tomatoes
- tomato sauce
- Italian seasoning
- salt & pepper
- dried chili pepper flakes
- fresh basil
- parmesan cheese
Have you used dried mushrooms before? They are so rich and earthy. Reconstitute them in liquid before using. In this pasta sauce, red wine served as the liquid, then I used the wine in the sauce. Pasta and wine are a sure thing in our house. Always use a wine you would drink since you only need 1 cup of wine for the sauce. Have some while you cook, or save it to enjoy with your meal.
Talking about wine, did you notice the cool glasses in the picture? Visit Puc’n Glass to check them out, and you can read my tipsy glass review too.
Back to the beluga sauce recipe. This all comes together in one pot (except for the pasta). If you happen to have any extra fresh mushrooms don’t be scared to chop them up as well and toss them into the sauce. Any colour of fresh pepper works here. I have made this sauce with green peppers before. As for the chili pepper flakes, use as much or little as you like. We like our Spicy Beluga Pasta Sauce on the “hotter” side.
This pasta sauce recipe makes about 8 cups. It freezes well, so you can make a huge batch and pop some in there for later down the road.
Meatless Monday just got a little tastier and a whole lot healthier. Spicy Beluga Pasta Sauce with Mushrooms and Wine is the perfect gluten-free, meatless, vegetarian, and vegan meal for any night of the week. Hope you give it a try soon.
This sauce would also be perfect over homemade herbed potato gnocchi.
Do you have a favourite lentil dish you like to make?
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Spicy Beluga Pasta Sauce with Mushrooms and Wine
Ingredients
- 1 cup dry mushrooms
- 1 cup dry red wine (your choice)
- 1 cup water
- 1 cup Beluga lentils (rinsed)
- 5 ounces onion (diced)
- 4 cloves garlic (minsed)
- Salt and pepper (to taste)
- 10 ounces bell peppers (diced) (I used yellow and orange)
- 19 ounces canned petit cut tomatoes (1 can)
- 1 tsp Italian seasoning
- 1 tsp red chili flakes
- 14 ounces tomato sauce (1 can)
- 1 tbsp olive oil
- 2 tbsp chopped fresh basil (for garnish)
- Fresh grated Parmigiano Reggiano (for garnish)
Instructions
- Soak mushrooms in the red wine for approximately 30 minutes.Drain and squeeze the mushrooms. Reserve the wine. Chop the mushrooms.
Rinse lentils and set aside. - Heat a heavy bottom skillet over medium-high heat. Add the olive oil.
- Add the onion, garlic, and chili flakes. Sauté for 5 minutes.
- Add the Italian seasoning, salt, pepper and the reserved wine. Bring to a boil, reduce heat slightly and simmer for 3 minutes.
- Add the drained lentils and cook for an additional 5 minutes.
- Add the mushrooms and peppers. Cook for 5 minutes.
- Add the water, tomatoes and tomato sauce. Bring to a boil, reduce heat and cook for 25-30 minutes (until desired sauce consistency).
- Remove from heat. Serve over your favourite pasta garnished with chopped fresh basil and grated parmesan cheese.
- ENJOY!!
Nutrition Information
Notes
Lots of protein and a nice "spicy" flavour for a homemade heart healthy meal. Makes approximately 7 cups of sauce.
Charity
This looks so delicious! My hubby has high cholesterol so we’ve been adding more legumes to our diet but also trying to keep things interesting so we don’t give up on our quasi diet. I know he’ll find this satisfying despite the fact it doesn’t contain red meat. LOL! We’ll pair it with some whole grain pasta and call it date night. Thanks Gloria!
Gloria | Homemade & Yummy
This sauce is hearty and healthy. Perfect for date night.
Abhishek
Hey Gloria,
Big fan of yours,
I have never tried black beluga lentils! They are so beautiful! Your recipe looks delicious. I am pinning to try later!
I have a question for you can You please write a post about Indian Foods
Thanks in advance eagerly waiting for the post and your response.
Homemade & Yummy
Thanks so much for stopping by. I will try to do a few more Indian foods in the future. I love making food from other cultures.
Penny
Could you use lentils other than Beluga? I have some pre-packaged steamed in my fridge. Does not say what kind, they are tan/ brown colored.
Homemade & Yummy
Yes for sure any type of lentils will work, but if they are precooked you will certainly reduce the cooking time. Beluga lentils hold their shape. Green lentils will work almost as well. Red and brown lentils will smush down more that the others.
Penelope Boehle
Thank you.
Homemade & Yummy
You are welcome.
Matt Kearns
I love a good bolognese and this vegetarian version would definitely hit the spot too!
Homemade & Yummy
This is a GREAT meatless sauce. Hope you give it a try soon.
Stacey
This sounds gorgeous! I love that you are using lentils in this, we had pasta this weekend but with meat…sometimes, I it can seem too heavy of a meal. I can’t wait to try this!
Homemade & Yummy
Beluga lentils work so well in this hearty, healthy dish.
Veronika
Love it! What a great alternative to a classic meat sauce! I never tried beluga lentils before but looking at this recipes, I definitely will. Also, my fiancee will appreciate the mushrooms in this sauce!)
Homemade & Yummy
This is the perfect alternative to a meat based sauce. You can even just eat this in a bowl as sort of a chili. Beluga lentils really hold their shape well. Dried mushrooms add intense earthy flavour. Hope you give it a try.
Kathryn @ FoodieGirlChicago
I’m always looking for ways to use beluga lentils and just happen to have some in my pantry so need to give this recipe a try!
Homemade & Yummy
I know…they are so great to work with. Hope you give this a try soon.
Abby @ WinsteadWandering
I’ve never heard of beluga lentils, but I love a hearty meat-free pasta dish. This looks great!
Homemade & Yummy
They are a little more difficult to find. I have a link in the post, but you could check at a health food store too.