Lentil pasta

Name: Lentil pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: European, Italian, Mediterranean
Ingredients: 70g pappardelle pasta; 1/2 tbsp extra virgin olive oil; 0.13 yellow onion, medium, diced; 0.25 carrot, medium, finely chopped; 57.5 grams cremini mushrooms, stemmed, finely chopped; 0.75 garlic cloves, chopped; 1/8 tsp sea salt; Freshly ground black pepper; 1/4 tsp balsamic vinegar; 1/4 tsp tamari; 75 g lentils cooked; 170g marinara sauce; 10g vegan parmesan cheese; Fresh parsley, for garnish

4 steps

Prep:15minCook:15min

Green, brown or french green lentils are strongly advised. Red lentils are considered too soft and mushy, but worked for me as well. Other types of pasta, such as tagliatelle would work as well Using pre-made marinara sauce saves time, but crushed tomatoes/passata with some spices could work as well. Keeping cooked lentils in the freezer saves time. A solid stand-alone meal, but it could be served with garlic bread and focaccia.

Updated at: Sun, 07 Jan 2024 01:01:15 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories552.3 kcal (28%)

Total Fat13 g (19%)

Carbs86.1 g (33%)

Sugars15.3 g (17%)

Protein23.7 g (47%)

Sodium1146.1 mg (57%)

Fiber12.1 g (43%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

70gpappardelle pasta

½ Tbspextra virgin olive oil

0.13yellow onion

medium, diced

0.25carrot

medium, finely chopped

57.5 gramscremini mushrooms

stemmed, finely chopped

0.75garlic cloves

chopped

⅛ tspsea salt

freshly ground black pepper

¼ tspbalsamic vinegar

¼ tsptamari

75glentils

cooked

170gmarinara sauce

10gparmesan cheese

vegan

fresh parsley

for garnish

Instructions

Step 1

Bring a large pot of salted water to a boil and prepare the pasta according to the package instructions, cooking until al dente. Drain and toss with a drizzle of olive oil to prevent sticking. Set aside.

Step 2

Heat the olive oil in a large skillet over medium heat. Add the onion and carrot and cook, stirring occasionally, for 5 to 8 minutes, or until softened. Add the mushrooms, garlic, salt, and several grinds of pepper and cook for another 5 to 8 minutes, stirring occasionally, or until the mushrooms are tender.

Step 3

Stir in the balsamic and tamari, then add the lentils and marinara. Cook, stirring, for 2 minutes, or until the sauce is well-combined and heated through.

Step 4

Add the pasta to the skillet and toss to combine. Portion onto plates and serve with Parmesan and fresh parsley for garnish.