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0 from 15 votes

50 Best Vegetarian Recipes

Enjoy something delicious and satisfying with this easy-to-make recipe.

Course: Main Course , Soup , Lunch , Dinner
Cuisine: Vegetarian , Vegan , gluten-free

Ingredients

  • 10 ounces pappardelle pasta
  • 2 tablespoons extra-virgin olive oil plus more for drizzling
  • ½ medium yellow onion diced
  • 1 medium carrot finely chopped
  • 8 ounces cremini mushrooms stemmed and finely chopped
  • 3 garlic cloves chopped
  • ½ teaspoon sea salt
  • freshly ground black pepper
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon tamari
  • 1½ cups cooked green or French green lentils from ½ cup dry
  • 24 ounces marinara sauce
  • ½ cup Parmesan cheese or vegan Parmesan for serving
  • fresh parsley for garnish

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Add the pasta to the skillet and toss to combine. Portion onto plates and serve with Parmesan and fresh parsley for garnish.