Lentil Pasta
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Course
Main Course
Lentil Pasta
Description
Lentil Pasta starts with cooking pappardelle pasta until al dente to provide a firm base. The sauce is developed by sautéing diced onion, carrot, and chopped cremini mushrooms in olive oil, creating a softened vegetable foundation. Garlic, salt, and pepper are added for aromatic seasoning.
The recipe incorporates balsamic vinegar and tamari, which introduce acidity and umami, enhancing overall flavor complexity. Green lentils and marinara sauce are added to the pan, melding the elements together in a well-coated pasta sauce. The cooked pasta is combined with the sauce and gently tossed to distribute evenly.
For finishing, grated Parmesan cheese adds savory notes and creaminess, while fresh parsley provides a clean, herbaceous contrast. The dish can be plated and served promptly to maintain texture contrasts between pasta and sauce.
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.
User Reviews
Overall Rating
4.9
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