Lentil Pasta Recipe
A hearty vegetarian dish featuring al dente pasta tossed in a savory tomato and lentil sauce, enriched with mushrooms, vegetables, and a hint of balsamic vinegar.
Equipment
- 1 large pot for boiling pasta
- 1 large skillet for cooking sauce and vegetables
Ingredients
- 10 ounces pappardelle pasta
- 2 tablespoons extra-virgin olive oil plus more for drizzling
- ½ medium yellow onion diced
- 1 medium carrot finely chopped
- 8 ounces cremini mushrooms stemmed and finely chopped
- 3 garlic cloves chopped
- ½ teaspoon sea salt
- Freshly ground black pepper
- 1 teaspoon balsamic vinegar
- 1 teaspoon tamari
- 1½ cups cooked green or French green lentils from ½ cup dry
- 24 ounces marinara sauce
- ½ cup Parmesan cheese or vegan Parmesan for serving
- Fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the pappardelle pasta according to package instructions until al dente. Drain and toss with olive oil to prevent sticking. Set aside.
- Heat the olive oil in a large skillet over medium heat. Add diced onion and chopped carrot, cooking and stirring occasionally for 5 to 8 minutes until softened.
- Add chopped mushrooms, garlic, sea salt, and several grinds of black pepper. Continue cooking for another 5 to 8 minutes until mushrooms are tender.
- Stir in balsamic vinegar and tamari, then add cooked lentils and marinara sauce. Cook for 2 minutes, stirring, until the sauce is well combined and heated through.
- Add cooked pasta to the skillet and toss to combine with the sauce.
- Serve portions topped with Parmesan cheese or vegan Parmesan and garnish with fresh parsley.
Notes
- Use gluten-free pasta for a gluten-free option.
- Store leftovers in the refrigerator for up to 3 days.
- Add red pepper flakes for a spicy kick.