Happy Monday and a happier November to you all!
Today we’re talking pasta and I mean, really, how many good things can you say about pasta? It’s delicious and comes in all kinds of shapes and sizes. Oh, and carbs are an important energy source for any diet. Did that cover it all?
But one of the best things about pasta is that it’s a pretty forgiving dish so even if you’re not ready to test your vegan cooking skills, this vegan pasta dish will make you believe.
This is a totally plant based vegan dish, using lentils instead of tofu or seitan or tempeh or whatever your favorite meat substitute is. If you want a really thick and creamy vegan Bolognese sauce, cook the lentils in the sauce, but if you’re pressed for time cook it while you sauté the crimini mushrooms, onion and bell pepper.
That pretty much cover the ingredients but, here’s the formal list:
Red bell pepper
Vegan parmesan (optional)
Heat the oil to saute the veggies for 5 to 7 minutes, or until slightly brown and crisp on the edges.
Cook the lentils at the same time and if you’re really good at multi-tasking, the pasta too.
Add the tomato paste and water/broth to the sauce and let it simmer with or without the lentils.
When the sauce is thick and the lentils are done, toss the pasta with your vegan Bolognese sauce and enjoy your meal!
It’s just that easy, I swear and once you feel comfortable with this vegan pasta dish, you can grab a few different ingredients and try a different vegan pasta recipe.
To add vegan cheese or not to add vegan cheese, is always the question…for my partner. I can take it or leave it and with the nutritional yeast, it has a nice depth of flavor that some vegans find cheesy but I just find it…satisfying.
If you’re feeling bold, add vodka and coconut milk for a vodka sauce, or red wine for a different flavor profile. Or you can try this funky Asian pasta dish!
Good luck & happy eating!