VEGAN PASTA BOLOGNESE

makes about 4 servings

INGREDIENTS

  • 1 carrot, diced

  • 1/2 yellow onion, diced

  • 2 cups cremini mushrooms, chopped  (or any mushroom you like)

  • 1 tablespoons extra virgin olive oil

  • 1/2 cup walnuts, crushed

  • 2 cloves or garlic, minced

  • 1 1/2 cups cooked brown or green lentils 

  • 1 jar tomato sauce (you can pick any type you like - no sugar added I like this one) 

  • 1 teaspoon dried sage

  • Salt & pepper to taste

  • 1 tablespoon chopped fresh parsley

  • 1 tablespoon chopped fresh basil 

  • Choice of pasta (I recommend this one) or Zoodles (if you prefer a low carb option)

Optional

  • Nutritional yeast OR

  • Shaved parmesan 

INSTRUCTIONS

  • Heat olive oil in a pan and add onions, carrots and garlic. Sauté lightly (2-3 minutes)

  • Add the mushrooms and cook until soft (about 3 minutes). Season all veggies with salt, pepper and sage. 

  • Add walnuts to the veggies and toss them together briefly (about 1 minute)

  • Add the lentils and tomato sauce and cook on low (about 10 minutes)

  • Remove pan from heat and add parsley and basil 

  • In a separate pan cook pasta according to package instructions. 

  • Once done, plate pasta and top with sauce, parsley and basil (and nutritional yeast or parmesan if using them)

Jessica Sanchez