Vegan Lentil Bolognese (gluten-free!)
A hearty, comfort-food-inspired pasta dish that is veggie-filled and won't leave you feeling bloated or sluggish afterwards.
Servings 6
Calories 647kcal
Cost $12
Equipment
Ingredients
- 1 16 oz box of pasta I used GF quinoa pasta
- 1 25 oz jar marinara
- 1 8 oz container of mushrooms I used white button
- 1 large zucchini
- 2.5 cups French lentils cooked
- 4 cloves garlic fresh
- salt + pepper to taste
- flat leaf parsley optional, for garnish
- parmesan cheese optional, vegan
Instructions
- Boil water and add the pasta in. Follow the box instructions and strain when it's done. Rinse the pasta if you used gluten-free.
- While the pasta cooks, dice the zucchini, garlic and mushrooms really small and then add into a large non-stick pan. Sauté in a bit of olive oil until softened (about 5-10 minutes).
- Once the veggies are cooked, add the cooked lentils and entire jar of marinara into the pan. Add salt and pepper to taste. Stir until combined.
- Add lid to the pan with sauce and simmer on low for about 10-15 minutes.
- Top your pasta with the sauce and enjoy! Sprinkle on some vegan parmesan if you want!
Notes
Rinse and drain lentils well (if using canned).
Store leftover pasta and sauce separate. When you’re ready to reheat, top noodles with sauce and microwave or heat in a pan on the stove.
Use gluten-free noodles to keep this dish gluten-free.
Nutrition
Calories: 647kcal | Carbohydrates: 119g | Protein: 36g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 599mg | Potassium: 828mg | Fiber: 30g | Sugar: 10g | Vitamin A: 640IU | Vitamin C: 24mg | Calcium: 98mg | Iron: 9mg
