Description
This recipe is one of my current weeknight faves. It’s plant-based, using lentils as protein, loaded with veggies and cooks in one pan! What’s not to love?
Ingredients
1 tbsp olive oil
2 large garlic clove
½ cup onion
1 bottle of Passata
2c water, plus up to ¼ cup more, as needed
1 tbsp Italian seasoning
¼ tsp – ½ tsp chilli flakes
Salt pepper, to taste
1.5 cup dry penne pasta
1–1.5 cup green lentils cooked or canned (depending on how ‘meaty’ you want your pasta)
2c shredded zucchini and carrot (I like to use 1.5 cups zucchini, ½ cup carrot)
½ cup Shaved Parmesan for topping, or to taste
Instructions
1. In a large pan, sauté onion and garlic over medium-high heat until onions have softened, about 5 minutes.
2. Add water, passata, dry pasta, Italian seasoning, salt and pepper to the pan. Bring to a boil and simmer for ~14 minutes or until pasta is cooked. If the mixture starts to get dry, add additional water as needed.
3. Add lentils and shredded vegetables to the pasta mixture, stir until well combined, and the mixture is heated through.
4. Remove pasta pan from heat and let sit for a few minutes to allow the sauce to thicken
5. Split into bowls and top with shredded parmesan, to taste.
Notes
Serve alone or with a side salad.
- Prep Time: 15
- Cook Time: 25
- Category: Entree
- Method: Stove top
- Cuisine: Italian
Keywords: lentil recipe, one-pan recipe, one-pan lentil pasta, one-pan pasta recipe, vegetarian recipe, weeknight dinner recipe, healthy pasta recipe
