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Lentil Pasta

Tender pappardelle tossed with a rich lentil marinara sauce.
Mushrooms, balsamic, and tamari make it savory and deeply cozy.
Every bite is saucy, comforting, and full of warm flavor.

dinner ⏱ 30 min 480 kcal / portion 105.0 g carbs / portion (estimated) vegetarian glutenmilk 🔗 Original source

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Lentil Pasta
v4 · rb0e705f985 20260727Z1751 284 g pappardelle pasta 2 tbsp olive oil 🍳 bring salted water to a boil and cook pappardelle until al dente 🔪 drain the pasta and drizzle with olive oil to prevent sticking 🍳 heat olive oil in a large skillet over medium heat 🍳 ⏱ 5-8 min cook onion and carrot until softened 🍳 ⏱ 5-8 min cook mushrooms, garlic, sea salt, and black pepper until tender 🌀 stir in balsamic vinegar and tamari 🍳 ⏱ 2 min add lentils and marinara and cook, stirring, until heated through 🌀 toss the pasta with the sauce to combine 🍽 portion onto plates and serve with parmesan and fresh parsley garnish Lentil Pasta 🎉 227 g mushroom 3 pieces garlic ½ tsp sea salt black pepper to taste 1 piece onion 1 piece carrot 1 tsp balsamic vinegar 1 tsp tamari 355 ml lentil 680 g marinara sauce 118 ml parmesan cheese parsley to taste mushroom, garlic, sea salt, black pepper 1 tbsp 1 tbsp onion, carrot balsamic vinegar, tamari lentil, marinara sauce parmesan cheese, parsley
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Preparation steps

  1. bring salted water to a boil and cook pappardelle until al dente
  2. drain the pasta and drizzle with olive oil to prevent sticking
  3. heat olive oil in a large skillet over medium heat
  4. cook onion and carrot until softened for 5-8 minutes
  5. cook mushrooms, garlic, sea salt, and black pepper until tender for 5-8 minutes
  6. stir in balsamic vinegar and tamari
  7. add lentils and marinara and cook, stirring, for 2 minutes until heated through
  8. toss the pasta with the sauce to combine
  9. portion onto plates and serve with parmesan and fresh parsley garnish

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