Vegan Lentil Bolognese And Rigatoni

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