Vegan Pasta with Lentil Sauce recipe
All Recipes Main Dish Recipes Pasta
Ingredients
- ¾ cup brown lentils 2 carrots, sliced 1 rib celery, sliced 3 tablespoons olive oil, divided 1 pound dry fettuccine pasta 1 teaspoon crushed garlic 1 (8 ounce) can diced tomatoes kosher salt to taste
Nutrition Info
- 379.6 caloriescarbohydrate: 64.1 gcholesterol: : -fat: 8.7 gfiber: 5.7 gprotein: 12.9 gsaturatedFat: 1.3 gservingSize: -sodium: 155.8 mgsugar: 5.2 gtransFat: : -unsaturatedFat: : -
Directions Vegan Pasta with Lentil Sauce
Directions
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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.