Description
This easy lentil pasta recipe offers a hearty and delicious vegetarian dinner featuring al dente pappardelle pasta coated in a flavorful tomato and lentil sauce. Made with fresh vegetables, cremini mushrooms, and a touch of balsamic and tamari, it's perfect for a comforting yet nutritious meal.
Ingredients
Pasta
- 10 ounces pappardelle pasta
Vegetables and Sauce
- 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, to taste
- 1 teaspoon balsamic vinegar
- 1 teaspoon tamari
- 1½ cups cooked green or French green lentils (from ½ cup dry lentils)
- 24 ounces marinara sauce
Toppings
- ½ cup Parmesan cheese or vegan Parmesan, for serving
- Fresh parsley, for garnish
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pappardelle pasta and cook according to the package instructions until al dente. Drain the pasta and toss it with a drizzle of olive oil to prevent sticking. Set aside.
- Sauté vegetables: Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium heat. Add the diced onion and finely chopped carrot. Cook, stirring occasionally, for 5 to 8 minutes until the vegetables soften.
- Add mushrooms and seasonings: Stir in the finely chopped cremini mushrooms, chopped garlic, ½ teaspoon sea salt, and freshly ground black pepper. Continue cooking for another 5 to 8 minutes until the mushrooms are tender.
- Combine sauce ingredients: Add 1 teaspoon balsamic vinegar and 1 teaspoon tamari to the skillet. Stir well, then add the cooked lentils and 24 ounces of marinara sauce. Cook while stirring for 2 minutes until the sauce is heated through and well combined.
- Toss pasta with sauce: Add the cooked pasta back to the skillet and toss everything together until the pasta is evenly coated with the lentil tomato sauce.
- Serve: Portion the pasta onto plates. Top each serving with ½ cup Parmesan cheese or vegan Parmesan and garnish with fresh parsley. Serve immediately.
Notes
- You can substitute pappardelle with any ribbon pasta such as fettuccine or tagliatelle.
- For a vegan option, use vegan Parmesan or nutritional yeast as a topping.
- Make sure to cook lentils until tender but not mushy before adding to the sauce.
- If you prefer a spicier sauce, add red pepper flakes while sautéing the garlic.
- Leftovers store well in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
