Vegan Pasta Bolognese with Lentils
Vegan Pasta Bolognese with Lentils is a family favorite, and the ultimate comfort food. Rich, creamy sauce packed with protein—all the ingredients you'll need come straight from your pantry!
Servings: 6 people
Ingredients
- 1 pound pasta (I like short cut pastas for this, like Rigatoni, use gluten free pasta if needed)
- 1 Tablespoon olive oil
- 3 cloves garlic, minced (can sub 1/2 teaspoon of dried garlic powder if out of fresh)
- 1 Tablespoon Italian seasoning (or use dried oregano)
- 1 15 ounce can lentils (see notes)
- 1 jar marinara sauce (choose your favorite brand!)
- 1 15 ounce can coconut milk, cream only (refrigerate overnight and separate the cream from the water)
Optional Toppings:
- fresh herbs for garnish
- vegan parmesan cheese
Instructions
- Bring a large pot of water to a boil. Salt generously and cook pasta according to package directions. Drain and set aside.
- In the meantime, prepare the sauce. Pour the olive oil into a large skillet (large enough to hold the pasta if possible).
- Heat over medium low heat and add the garlic. Cook until fragrant, but not brown.
- Add the Italian seasoning and stir well while continuing to heat.
- Drained and rinse the lentils, and add them to the garlic mixture. Mix well.
- Pour the marinara sauce on top and stir again.
- Carefully open the coconut milk, and skim off the separated firm white cream. (you can save the water for a smoothie!)
- Add the coconut cream to the marinara sauce and mix well, and heat until slightly bubbling.
- Add cooked pasta to the sauce and mix well to fully incorporate.
- Serve! Garnish with vegan parmesan and whatever fresh herbs you have!
Notes
For the Lentils:
You can use dry lentils in this recipe as well. Cook about 1/2 cup of dry lentils according to package directions, and then proceed with this recipe. If you don't have lentils at all, try a can of white canellini beans!