Lentil Pasta
Ingredients
The pasta
-
10
ounces
pappardelle pasta
-
½
cup
Parmesan cheese or vegan Parmesan
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
-
24
ounces
marinara sauce
-
fresh
parsley, for garnish
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente, then drain and toss with olive oil.
- In a large skillet, heat olive oil over medium heat and sauté onion and carrot until softened.
- Add mushrooms, garlic, salt, and pepper, and cook until mushrooms are tender.
- Stir in balsamic, tamari, lentils, and marinara, cooking until heated through.
- Add the pasta to the skillet and toss to combine, then serve with Parmesan and parsley.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
15g
Sodium
500mg
Cholesterol
20mg
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