Vegan Pasta with Lentil Sauce recipe

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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 calories
carbohydrate: 64.1 g
cholesterol: : -
fat: 8.7 g
fiber: 5.7 g
protein: 12.9 g
saturatedFat: 1.3 g
servingSize: -
sodium: 155.8 mg
sugar: 5.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

  4. Divide pasta among plates, top with sauce, and serve.

Recipe Yield

6 servings

Recipe Note

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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