Description
A flavorful and hearty lentil pasta dish that combines pappardelle pasta with a savory mushroom and lentil marinara sauce, topped with Parmesan cheese and fresh parsley.
Ingredients
Units
Scale
Pasta:
- 10 ounces pappardelle pasta
Sauce:
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1/2 medium yellow onion, diced
- 1 medium carrot, finely chopped
- 8 ounces cremini mushrooms, stemmed and finely chopped
- 3 garlic cloves, chopped
- 1/2 teaspoon sea salt
- Freshly ground black pepper
- 1 teaspoon balsamic vinegar
- 1 teaspoon tamari
- 1 1/2 cups cooked green or French green lentils, from 1/2 cup dry
- 24 ounces marinara sauce
- 1/2 cup Parmesan cheese or vegan Parmesan, for serving
- Fresh parsley, for garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pappardelle pasta according to package instructions until al dente. Drain and toss with olive oil.
- Prepare the Sauce: Heat olive oil in a skillet. Sauté onion and carrot until softened. Add mushrooms, garlic, salt, and pepper. Cook until mushrooms are tender.
- Add Flavor: Stir in balsamic vinegar, tamari, lentils, and marinara sauce. Cook until heated through.
- Combine and Serve: Add cooked pasta to the skillet. Toss to combine. Serve with Parmesan and parsley.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 8g
- Sodium: 610mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 5mg
