Name: Lentil Bolognese
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Italian
Ingredients: 16 oz Shells Pasta, Whole Wheat; 28 oz Crushed Tomatoes, Canned; 1 tbsp Olive oil; 1 Onion, minced; 2 Garlic Cloves, minced; ½ cup Vegetable Stock; ½ cup Unsweetened Almond Milk (or milk of your preference); 14 oz Brown Lentils, can, drained and rinsed; ½ cup Parmesan Cheese, grated, plus extra for topping; 1 tsp Dried Oregano; 1 tsp Onion Powder; 1 tsp Garlic Powder; ⅛ tsp Red Pepper Flakes; ½ tsp Kosher Salt; ¼ tsp Ground Black Pepper; ¼ cup Nutritional Yeast

Lentil Bolognese

Instructions

Heat a large stock pot with water. Add a pinch of salt to the water. Cook the pasta according to package directions. Before draining, set aside 1/2 cup pasta water.
In a large skillet, add 1 tablespoon olive oil and then add the onion and sautee over medium heat for 7-10 minutes until softened. Turn the heat down to low and add the minced garlic, sautee for 1-2 minutes until fragrant.
Next, add the crushed tomatoes, vegetable stock, onion powder, garlic powder, oregano, red pepper flakes, salt and ground black pepper. Simmer for 15-20 minutes, stirring occasionally.
After 20 minutes add 1/2 cup of almond milk and the lentils. Stir and allow to simmer another 5 minutes.
Finally, add the Parmesan cheese, pasta and nutritional yeast. If the pasta seems a too thick, add a few tablespoons of pasta water to thin.
To serve, spoon into bowls and top with a sprinkling of Parmesan. Serve hot and enjoy!