Lentil Pasta

dinner · ⏱ 30 min · 4 portions · 105.0 g carbs / portion · vegetarian · allergens: gluten, milk

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
http://flowcooking.food/en-us/recipe/810/lentil-pasta/