Vegan Pasta With Lentil Sauce Recipes

VEGAN PASTA WITH LENTIL SAUCE

Steps:

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

PASTA AND LENTILS (PASTA E LENTICCHIE)

Steps:

• In a large pot or Dutch oven, heat the oil over medium-high. Add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until golden brown and tender, 5 to 7 minutes. Add 5 cups of water, the lentils, the thyme and bay leaves (if using). Partially cover, bring to a boil, then reduce heat and simmer, partially covered, until the lentils are al dente, 25 to 30 minutes.
• Add the tomatoes and 1 teaspoon salt, and bring to a boil over high. Add the pasta and cook, stirring often to keep the pasta from sticking to the pot, until the pasta is al dente, 10 to 20 minutes. (It may take longer than the cook time on the package.) If the pot starts to look dry at any point, add more water, 1/4 cup at a time.
• Turn off the heat, discard the thyme and bay leaves, then stir in the Parmesan. Cover and let sit for 3 minutes so the flavors meld and the sauce thickens. Season to taste with salt and pepper. Eat with more Parmesan and a drizzle of olive oil.

VEGAN PASTA AND LENTIL CASSEROLE

Steps:

• Combine oil, onion, and garlic in a Dutch oven over medium heat. Cook and stir until onion softens, 3 to 5 minutes. Add mushrooms, Japanese eggplant, and buttercup squash sequentially, stirring well after each addition.
• Stir tomatoes into the Dutch oven. Stir in red lentils; add pasta shells. Pour in stock; reduce heat to medium-low and simmer, covered, until pasta is almost fully cooked, about 30 minutes. Stir occasionally to ensure pasta doesn't stick to the bottom of the Dutch oven.
• Mix rice vinegar, soy sauce, and tomato paste together in a small bowl. Pour into the Dutch oven; stir to combine. Stir in nutritional yeast. Add basil, paprika, and black pepper; stir once more.

RED LENTIL PASTA WITH CREAMY TOMATO & PEPPER SAUCE

Steps:

• First, make the sauce. Put the cashews and garlic in a bowl, then pour over 125ml boiling water and set aside for 5 mins. Meanwhile, put a large pan of water over a high heat. When the water is boiling rapidly, tip in the pasta and a little salt, stir once, then continue to boil for 8 mins, or following pack instructions, until the pasta is softened but still retains some bite.
• Meanwhile, add the roasted pepper and sun-dried tomatoes to the bowl with the cashews, garlic and water, then whizz with a hand blender or in a food processor to make a smooth, creamy sauce. Stir through the basil and season with black pepper.
• Drain the pasta, mix with the sauce in a large bowl, then divide between two bowls and add a handful of rocket to each.