NUTRITION

SERVINGS

INGREDIENTS

1 cup cooked brown lentils

1.5 oz dry chickpea pappardelle

0.5 cup tomato puree

5 tbsp nutritional yeast

0.25 cup yellow onion

0.25 cup carrot

0.25 cup celery

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

1 clove garlic

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 the olive oil in a large skillet over medium heat and sauté the diced onion, carrot, and celery until softened.

• 3

  Stir in the minced garlic, sea salt, black pepper, and dried oregano, cooking for one minute until fragrant.

• 4

  Add the cooked brown lentils and tomato puree to the skillet, stirring to combine and simmering for 5-7 minutes to meld the flavors.

• 5

  Drain the pasta and toss it directly into the lentil sauce, adding a small splash of pasta water if needed to reach your desired consistency.

• 6

  Serve the bolognese in a shallow bowl and top generously with nutritional yeast for a savory, cheesy finish.