GLUTEN FREE VEGAN LENTIL BOLOGNESE
RECIPE TYPE
Pasta
SERVES
6
Prep Time: 15 min
Cook Time: 25 min
Ingredients
INGREDIENTS
1 pkg Italpasta Gluten Free Spaghetti
2 tbsp (30 ml) extra virgin olive oil
1 bottle (680 ml) strained tomatoes
1 onion, finely chopped
1 carrot(s), finely chopped
1 stalk celery, finely chopped
2 clove garlic, minced
1/2 tsp (2 ml) salt
1/4 tsp (1 ml) pepper
1/4 tsp (1 ml) dried oregano
1/4 tsp (1 ml) paprika
1 can (540 ml) lentils, rinsed, drained
3 tbsp (45 ml) fresh parsley, finely chopped
Directions
DIRECTIONS
Heat oil in large, heavy-bottom saucepan set over medium heat; add onion, carrot, celery, garlic, salt, pepper, oregano and smoked paprika. Cook, stirring often, for 3 to 5 minutes or until softened.
Stir in lentils; cook for about 2 minutes or until well coated. Stir in strained tomatoes. Simmer, stirring occasionally, for 15 to 20 minutes or until thickened.
Meanwhile, during last 10 minutes of cooking time for sauce, cook spaghetti in large pot of boiling salted water according to package directions. Drain well, reserving 1/3 cup (75 mL) pasta water. Toss spaghetti with sauce, reserved pasta water and parsley.
NUTRITIONAL INFORMATION
Per serving: 380 calories
Protein 12g | Fibre 10g |
Fat 6g | Sugar 8g |
Carbs 69g | Sodium 550mg |
