NUTRITION

SERVINGS

INGREDIENTS

0.5 cup cooked brown lentils

0.75 oz dry chickpea pappardelle

1.5 oz soy protein crumbles

0.25 cup nutritional yeast

0.25 tbsp hemp hearts

0.5 cup tomato puree

0.25 cup diced yellow onion

0.25 cup diced carrot

0.25 cup diced celery

1 clove minced garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea pappardelle according to package directions until al dente.

• 2

  While the pasta cooks, heat a large skillet over medium heat and add the onion, carrot, and celery with a splash of water to sauté for 7 minutes until softened.

• 3

  Stir in the minced garlic and dried oregano, cooking for another 60 seconds until the aromatics are fragrant.

• 4

  Add the cooked lentils, soy protein crumbles, and tomato puree to the skillet, stirring well to combine the ingredients into a thick sauce.

• 5

  Season the mixture with sea salt and black pepper, then let it simmer on low for 10 minutes to allow the flavors to meld.

• 6

  Reserve 0.25 cup of the pasta cooking water, then drain the pappardelle and add it directly into the skillet.

• 7

  Toss the pasta with the sauce, nutritional yeast, and hemp hearts, adding the reserved water as needed to create a glossy and even coating.