VEGAN CHICKPEA OMELETTE

HEALTHY

INGREDIENTS

▢ 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.

1

Cook Onions

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.

2

Add Vegetables

Add the tomato passata, canned chopped tomatoes, red lentils, dried basil, dried oregano, nutritional yeast, salt, and vegetable broth.

3

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.

4

Add Pasta

Uncover, stir in the cooked pasta and keep cooking under medium heat until the pasta are hot and flavor combined.

5

Serve

Serve immediately with chopped fresh basil leaves and vegan Parmesan if desired. The recipe serves 6 people.

6

Prep Time: 10 minutes Cook Time: 20 minutes Makes: 6 Bowls Calories: 287 kcal per Bowl

VEGAN RED LENTIL PASTA

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