VEGAN CHICKPEA OMELETTE
▢ 2 tablespoons Olive oil ▢ 1 Onion ▢ 3 Garlic cloves ▢ 1 cup Tomato passata ▢ 1 can chopped tomatoes ▢ 1 cup Red lentils ▢ 1 teaspoon dried basil ▢ 1 teaspoon dried oregano ▢ 2 tablespoons Nutritional yeast ▢ 1/4 teaspoon salt ▢ 2 cups Vegetable broth ▢ 500 g Cooked Pasta
Cook the pasta
Cook the pasta by following instructions on the packaging. Rinse, drain, and set aside while making the sauce.
Heat the olive oil in a large saucepan over medium heat. Add the diced onion and garlic and cook for 5 minutes until fragrant and golden in color.
Add the tomato passata, canned chopped tomatoes, red lentils, dried basil, dried oregano, nutritional yeast, salt, and vegetable broth.
Stir and Simmer
Stir all ingredients together, cover, bring to a light boil, reduce heat to low, cover and simmer the sauce for 15 minutes, stirring often.
Uncover, stir in the cooked pasta and keep cooking under medium heat until the pasta are hot and flavor combined.
Serve immediately with chopped fresh basil leaves and vegan Parmesan if desired. The recipe serves 6 people.
Prep Time: 10 minutes Cook Time: 20 minutes Makes: 6 Bowls Calories: 287 kcal per Bowl
VEGAN RED LENTIL PASTA
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