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My review
Vegan Pasta with Lentil Sauce
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Connie Fabian Byrnes
"Looking for a meat alternative to a pasta dish? This vegan pasta with lentils is a great way to eat well, while not compromising the yum factor! Serve with crusty bread."
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Ingredients
50 m servings 380Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Bring a large pot of lightly salted water to a boil over high heat. Place lentils, carrots, and celery into the pot, reduce heat to low, and let simmer until vegetables are tender, about 30 minutes. Drain, reserving 2 cups of salted vegetable water. Add 1 tablespoon olive oil, mix, and set aside.
- Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
- While pasta cooks, heat remaining oil in a skillet over medium heat. Saute garlic in the hot oil until softened, 1 to 2 minutes. Add diced tomatoes and cook for 2 to 3 minutes. Pour in reserved salted vegetable water, mix, and add lentil mixture. Season sauce with kosher salt. Drain pasta.
- Divide pasta among plates, top with sauce, and serve.
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Footnotes
- Cook's Notes:
- You can use spaghetti or shell pasta instead of fettuccine, if desired.
- You can use garlic or fire-roasted diced tomatoes instead of plain, if preferred.