Vegan Lentil Bolognese And Rigatoni
Recipe: #40037
January 21, 2023
Categories: Beans, Italian, One-Pot Meal, Vegan, Canned Tomatoes, more
"Good lentil dish or cheaper than with meat lol"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (440.2 g)
- Calories 344.2
- Total Fat - 22.6 g
- Saturated Fat - 2.8 g
- Cholesterol - 1.7 mg
- Sodium - 835.4 mg
- Total Carbohydrate - 28.1 g
- Dietary Fiber - 10.9 g
- Sugars - 5.3 g
- Protein - 11.4 g
- Calcium - 79.5 mg
- Iron - 2.9 mg
- Vitamin C - 12.4 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Cook pasta in heavily salted boiling water al dente
Step 2
Drain saving 1/2 cup water
Step 3
Meanwhile
Step 4
Finely dice the onion, carrot, and celery.
Step 5
Smash the garlic.
Step 6
Add the olive oil, onion, celery and carrot to a large pot.
Step 7
Sauté the vegetables for about 5 minutes over a medium until the onions are translucent and the vegetables have softened.
Step 8
Once vegetables have softened, add the minced garlic, crushed red pepper and tomato paste to the pot.
Step 9
Saute for 2 minutes over medium-low heat, or until the garlic is fragrant.
Step 10
Add the lentils, crushed tomatoes, dried oregano, dried parsley,dried basil, garlic powder, salt, pepper, to taste and vegetable broth to the pot.
Step 11
Mix everything together and bring the sauce to a boil.
Step 12
Reduce the heat to low and simmer, semi covered with a lid, stirring occasionally for 20-25 minutes. After about 25 minutes the lentils should be soft and the sauce thickened.
Step 13
If the sauce is still too thin for your liking, continue simmering until it has reached your desired consistency.
Step 14
Once the bolognese has reached your desired consistency and texture, stir in the coconut milk and simmer for another 5 minutes.
Step 15
Taste the bolognese and add seasoning to taste.
Step 16
Add pasta to sauce
Step 17
If to tight add some pasta water and simmer 5 minutes
Tips
No special items needed.
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