High Protein Ragu Bianco (Edit recipe)

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This High-Protein Ragù Bianco is a rich, creamy, and deeply flavorful plant-based take on the classic Italian white ragù. Packed with lentils, silken tofu, and shiitake mushrooms, this dish is not only comforting but also loaded with protein—perfect for fueling your body. Each serving delivers approximately 33g of protein, making it a powerhouse meal for vegans, athletes, or anyone looking for a satisfying, protein-rich dinner. The combination of hearty lentils, umami-rich mushrooms, and a silky white sauce creates a deliciously creamy texture that clings to every bite of pasta.

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PREP TIME

5 minutes

COOK TIME

30 minutes

INGREDIENTS

25

Serves: 3-4

Ingredients

1 Tbsp Extra Virgin Olive Oil
1 whole Onion, finely diced
2 whole Carrots, diced
2 whole Celery, diced
1 tsp Sea Salt
4 cloves Garlic, minced
0.75 tsp Oregano, Dried
0.75 cup Lentils, Dried
1000 ml Vegetable Bouillon
2 pieces Rosemary, Fresh
2 pieces Bay Leaf

shiitake mushrooms

white sauce

290 grams Silken Tofu
1 whole Lemon
1 Tbsp Nutritional Yeast
0.25 cup Soy Milk, plus more if needed
1 tsp Sea Salt
0.75 tsp Black Peppercorns, Ground Fresh

to serve

200 grams Pasta, or pasta of choice (cooked until al dente)
100 ml Pasta Water, reserved from cooking

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Sauté the Vegetables- Heat 1 tbsp olive oil in a large pan over medium heat. Add the onion, carrots, celery, and salt. Cover and cook for 10 minutes, stirring occasionally, until softened.
Add Aromatics - Stir in the minced garlic and dried oregano. Sauté for 1 minute until fragrant.
Cook the Lentils - Stir in the dried brown lentils, vegetable stock. Add the rosemary stalks, and bay leaves. Cover and simmer for 15 minutes until the lentils are tender.
Prepare the Shiitake Mushrooms - While the lentils cook, heat 1 tsp olive oil in a separate pan. Add the sliced shiitake mushrooms and season with ¾ tsp sea salt. Sauté for about 5-10 minutes until browned and slightly crispy. Set aside.
Make the White Sauce - Place the silken tofu, lemon juice, nutritional yeast, salt, and pepper in a bowl. Using a hand blender, blend until smooth and creamy, as you slowly add the milk. Add more milk if needed to reach your desired consistency.
Final Assembly- Remove the rosemary stalks and bay leaves from the lentil mixture. Fold in the sautéed shiitake mushrooms, white sauce, cooked pasta, and 100ml of reserved pasta water. Stir well and let everything cook together for 2 minutes, allowing the flavours to meld.
Serve & Enjoy- Taste and adjust seasoning if needed. Serve warm, garnished with fresh herbs or an extra sprinkle of nutritional yeast or plant based parmesan.

Notes

Lentil Texture: If you prefer a softer texture, cook the lentils for an additional 5 minutes before adding the other ingredients. White Sauce Consistency: For a richer sauce, use less soya milk; for a lighter, silkier sauce, add more milk gradually. Extra Flavour: Try adding a pinch of smoked paprika or chilli flakes for extra depth. Make it Gluten-Free: Use gluten-free pasta to keep the dish entirely gluten-free.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1818
Fat:	621 g
Carbohydrates:	119 g
Protein:	124 g
Cholesterol:	609 g
Sodium:	50064 mg
Fiber:	625 g
Sugars:	76 g
Sugar Alcohol:	0 g
Calculated for total recipe.