Description
A hearty and wholesome lentil pasta recipe featuring pappardelle pasta tossed in a savory mushroom and lentil marinara sauce, topped with Parmesan cheese and fresh parsley for a delightful finish.
Ingredients
Units
Scale
Pappardelle Pasta:
- 10 ounces pappardelle pasta
Sauce:
- 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 garlic cloves, chopped
- 1/2 teaspoon sea salt
- Freshly ground black pepper
- 1 teaspoon balsamic vinegar
- 1 teaspoon tamari
- 1 1/2 cups cooked green or French green lentils, from 1/2 cup dry
- 24 ounces marinara sauce
Serving Suggestions:
- 1/2 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 and prepare the pasta until al dente. Drain and toss with olive oil.
- Prepare the Sauce: In a skillet, sauté onion, carrot, mushrooms, garlic, salt, and pepper until tender. Add balsamic, tamari, lentils, and marinara. Cook until heated.
- Combine and Serve: Mix pasta with the sauce. Plate and garnish with Parmesan and parsley.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 5g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 9g
- Protein: 16g
- Cholesterol: 5mg
