50 Best Vegetarian Recipes
User Reviews
5
10 reviews
Excellent
-
Course
Main Course, Soup, Lunch, Dinner
-
Cuisine
Vegetarian, Vegan, gluten-free
50 Best Vegetarian Recipes
Report
Enjoy something delicious and satisfying with this easy-to-make recipe.
Share:
Ingredients
- 10 ounces pappardelle pasta
- 2 tablespoons extra-virgin olive oil plus more for drizzling
- ½ yellow onion diced, medium
- 1 carrot finely chopped, medium
- 8 ounces cremini mushrooms stemmed and finely chopped
- 3 garlic chopped, cloves
- ½ teaspoon salt sea salt
- black pepper freshly ground
- 1 teaspoon balsamic vinegar
- 1 teaspoon tamari
- 1½ cups green lentils from ½ cup dry, cooked, or French green lentils
- 24 ounces marinara sauce
- ½ cup Parmesan Cheese for serving, or vegan Parmesan
- parsley for garnish, fresh
Instructions
- Bring a large pot of salted water to a boil and prepare the pasta according to the package instructions, cooking until al dente. Drain and toss with a drizzle of olive oil to prevent sticking. Set aside.
- Heat the olive oil in a large skillet over medium heat. Add the onion and carrot and cook, stirring occasionally, for 5 to 8 minutes, or until softened. Add the mushrooms, garlic, salt, and several grinds of pepper and cook for another 5 to 8 minutes, stirring occasionally, or until the mushrooms are tender.
- Stir in the balsamic and tamari, then add the lentils and marinara. Cook, stirring, for 2 minutes, or until the sauce is well-combined and heated through.
- Add the pasta to the skillet and toss to combine. Portion onto plates and serve with Parmesan and fresh parsley for garnish.
Genuine Reviews
User Reviews
Overall Rating
5
10 reviews
Excellent
Other Recipes
You'll Also Love
