Creamy Lentil Bolognese (vegan & protein packed pasta)
Rich, creamy lentil Bolognese with coconut milk, protein, fiber, and optional spinach for a healthy vegan dinner.
Ingredients
- 24 oz tomato sauce
- 1 15 oz can coconut milk
- 2 cups cooked lentils
- 2 garlic cloves minced
- 1/3 cup yellow onion diced
- 3 sprigs fresh thyme rosemary, or oregano
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon fresh ground pepper
- 2 teaspoons coconut aminos
- 1/4 cup reserved pasta water
- 1 lb. (16 oz) box of pasta I use rigatoni (sub spaghetti or penne)
Toppings:
- Brazil nut Parmesan
- fresh minced parsley
Instructions
- Cook pasta according to package instructions and reserve 1/4 cup pasta water.
- Heat olive oil in a sauté pan over medium heat.
- Add diced onions and fresh herbs, cooking five minutes until soft and fragrant.
- Add minced garlic and cook for another five minutes.
- Add cooked lentils and stir for one minute to combine flavors.
- Pour in tomato sauce, coconut milk, coconut aminos, sea salt, and pepper. Mix well.
- Bring to a simmer, cover, and reduce heat to low for 30 minutes.
- If sauce thickens too much, stir in reserved pasta water to adjust consistency.
- Serve over pasta and top with Brazil nut Parmesan and fresh parsley.
- Optional: Stir in spinach or other vegetables in the last few minutes of cooking.