I love pasta! And when I was creating this recipe, I wanted something that would really stand up to the thick sauce. Linguine would work in a heartbeat, of course.

My family will tell you that wherever we shop, if I find pasta I might possibly need in the future, I buy it. I have a pantry full of them 🙂 Udon noodles being one of those and they worked perfectly in this application. In fact, I think better than fettucine in that they had a bit more substance to them. Doesn’t it look yummy?



The best part of this recipe is that all of the veggies (except the mushrooms) get chopped in the food processor…which takes about 10 seconds. Love a time saver! I quartered and sauteed the mushrooms partially before adding them to the veggie mix as I just don’t like them overcooked.



Next comes the lentils. Continue to saute until the water is nearly evaporated.



The diced tomatoes and their juices are next. Simmer until nearly all of the juices have reduced. This will only intensify the flavor. Taste for seasoning and add a bit more salt or pepper, if needed.



Cook the udon noodles according to the package instructions. Don’t overcook.



Drain the noodles and combine with the sauce. Top with vegan parmesan (I’ve had a lot of questions about where to find this. There are several brands available on the market, but you can search Amazon.com for ‘vegan parmesan’ and get a few options if you can’t find one in your area).

Serve with thin crusty bread, if desired. Enjoy! 🙂



Did you make this recipe for Udon Lentil Mushroom Bolognese? Let me know what you thought in the comments section below!

And if you enjoyed this recipe, why not PIN IT FOR LATER! 🙂