▢ 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.
1
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 the tomato passata, canned chopped tomatoes, red lentils, dried basil, dried oregano, nutritional yeast, salt, and vegetable broth.
3
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
Uncover, stir in the cooked pasta and keep cooking under medium heat until the pasta are hot and flavor combined.
5
Serve the Red Lentil Pasta immediately with chopped fresh basil leaves and vegan Parmesan. The recipe serves 6 people.
6
Prep Time: 10 minutes Cook Time: 20 minutes Makes: 6 Bowls Calories: 287 kcal per Bowl