Vegan Pasta with Lentil Sauce

Looking for a meat alternative to a pasta dish? This vegan pasta with lentils is a great way to eat well, while not compromising the yum factor! Serve with crusty bread.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 380 Calories

Ingredients

• 2 carrots, sliced
• 1 pound dry fettuccine pasta
• 1 teaspoon crushed garlic
• 3 tablespoons olive oil, divided
• kosher salt to taste
• 1 (8 ounce) can diced tomatoes
• 1 rib celery, sliced
• ¾ cup brown lentils

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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