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Red Lentil Bolognese Pasta
35 min
Main
Servings
Total
35 minPrep
10 minCook
25 minSwap out
gluten
Free from
soy
peanut
tree nut
sesame
Ingredients
-
7.1 oz (200 g)dry rigatoni
-
1 tsp (5 mL)vegetable oil
-
1medium onion, finely chopped
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1 tsp (2 g)freshly grated ginger
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2medium tomatoes, chopped
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1carrot, grated
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1vegetable bouillon cube, crumbled
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⅔ cup (160 mL)water
-
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½ tspgarlic powder
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½ cup (120 g)vegan green pesto
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2 cups (60 g)fresh baby spinach
Optional toppings
-
hot sauce
-
chili flakes
Make your own
Directions
- Cook the pasta until al dente.
- Meanwhile, add the oil and onion to a sauté pan on medium-high heat. Cook until golden, about 4 - 5 minutes. Then add the ginger and cook for 1 more minute.
- Then add the lentils, tomatoes, carrot, bouillon, water, spice mix, and garlic powder. Cook, covered, for 15 - 18 minutes, or until the lentils are cooked. Stir often.
- Then add the pesto, spinach, and cooked pasta. Cook until the spinach wilts.
- Serve while hot, garnish as desired, and enjoy!
Storage
- Store in an airtight container in the fridge for up to 3 days.
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Plate method
The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.
Grains & Starches 41%
• dry rigatoni
Proteins 16%
• dry red lentils
Fruits & Veggies 43%
• medium onion
• freshly grated ginger
• medium tomato
• carrot
• fresh baby spinach
Calcium
No significant sources of calciumFat
• vegetable oil
Nutrition info
Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.
Show nutrition info
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Made some arugula pesto and just chucked the lot in so it was more pesto forward but I am a huge fan :)
This was incredible!!
I added a few dashes of curry powder, a few pieces of sun dried tomatoes, fresh basil, and parmesan cheese. The flavors are wonderful
Delicious and nutricious, it will go into my everyday rotation!
I chopped the carrots instead if grating them, which added a nice bit of textural variation.
The suggestion of a little bit of chili powder was a fantastic one!
Absolutely loved this creation and I batch made it to share and then freeze some. The addition of pesto really makes it!! Thank you!
Followed Tara's method and added more garlic. We loved it!!
My husband and I devoured this one. “Smells like spaghetti in here!” Will please even the ravenous carnivore in your life.
The recipe was so delicious and wholesome
Yummy! Day 4 of meal prepping is also crowned with absolute success, no surprise there 🙂
Adding loads of garlic at the start, and it was DEEEEElicious!