Lentil Pasta
A wholesome dish featuring pappardelle pasta tossed in a rich tomato and lentil sauce, perfect for a comforting meal.
Ingredients
- 10 ounces pappardelle pasta
- 2 tablespoons extra-virgin olive oil plus more for drizzling
- 1/2 medium yellow onion (diced)
- 1 medium carrot (finely chopped)
- 8 ounces cremini mushrooms (stemmed and finely chopped)
- 3 cloves garlic (chopped)
- 1/2 teaspoon sea salt
- to taste freshly ground black pepper
- 1 teaspoon balsamic vinegar
- 1 teaspoon tamari (or soy sauce)
- 1 1/2 cups cooked green or French green lentils (from about 1/2 cup dry)
- 24 ounces marinara sauce (your favorite quality tomato sauce)
- 1/2 cup Parmesan cheese or vegan Parmesan, for sprinkling on top
- fresh parsley chopped (for garnish)
Instructions
- Bring a large pot of salted water to a rolling boil. Cook the pappardelle pasta according to package directions until al dente. Drain and drizzle with olive oil to keep from sticking.
- Heat olive oil in a large skillet over medium heat. Add diced onion and chopped carrot, stirring occasionally for about 5 to 8 minutes until softened.
- Add chopped mushrooms and garlic to the skillet. Season with salt and pepper, cooking until mushrooms release moisture and become tender, about 5 to 8 minutes.
- Pour in balsamic vinegar and tamari, stirring to combine. Add cooked lentils and marinara sauce, mixing thoroughly and heating through for about 2 minutes.
- Combine the cooked pasta with the sauce, tossing gently to coat. Serve warm, topped with Parmesan cheese and garnished with fresh parsley.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store leftovers in an airtight container in the fridge for 3 to 4 days. Reheat gently, adding a splash of water if needed.