Pasta with Lentils and Marinara
Ingredients
The pasta
-
10
ounces
pappardelle pasta
The sauce
-
2
tablespoons
extra-virgin olive oil
-
½
medium
yellow onion, diced
-
1
medium
carrot, finely chopped
-
8
ounces
cremini mushrooms, stemmed and finely chopped
-
3
cloves
garlic, chopped
-
½
teaspoon
sea salt
-
to taste
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
-
to taste
fresh parsley, for garnish
Instructions
- 1. Boil salted water and cook the pasta until al dente, then drain and toss with olive oil.
- 2. In a skillet, heat olive oil and sauté onion and carrot until softened.
- 3. Add mushrooms, garlic, salt, and pepper, and cook until mushrooms are tender.
- 4. Stir in balsamic and tamari, then add lentils and marinara, cooking until heated through.
- 5. Combine the pasta with the sauce and serve with Parmesan and parsley.
Nutrition Facts (estimated)
Servings
4
Calories
400
Total fat
12g
Total carbohydrates
55g
Total protein
18g
Sodium
800mg
Cholesterol
10mg
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