▢ 2 tbsp Olive Oil ▢ 1 Onion - ▢ 3 Garlic Cloves ▢ 1 cup Tomato passata ▢ 1 can Chopped Tomatoes ▢ 1 cup Red lentils ▢ 1 tsp Dried Basil ▢ 1 tsp Dried Oregano ▢ 2 tbsp Nutritional Yeast ▢ ¼ tsp Salt ▢ 2 cups Vegetable Broth ▢ 500g Cooked 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 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 the Red Lentil Pasta immediately with chopped fresh basil leaves and vegan Parmesan. The recipe serves 6 people.
Prep Time: 10 minutes Cook Time: 20 minutes Makes: 6 Bowls Calories: 287 kcal per Bowl