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 cloves, minced
½ cup diced onion
1 bottle of Passata (680 ml)
2 cups of water, plus up to ¼ cup more, as needed
1 tbsp Italian seasoning
¼ tsp – ½ tsp chilli flakes (depending on your preferred spice level)
Salt pepper, to taste
1.5 cup dry penne pasta
1 cup green lentils cooked or canned
2 cups shredded zucchini and carrot (I like to use 1.5 cups zucchini, ½ cup carrot)
½ cup Shaved Parmesan for topping, plus more to taste
Instructions
1. Using a large saucepan (with a lid), heat oil over medium-high head. Add the onion and garlic and sauté until the onions have softened, about 5 minutes.
2. Add the water, passata, dry pasta, Italian seasoning, salt and pepper to the pan. Stir the mixture and turn the heat up to bring the pan to a boil.
3. Lower the heat, cover the pan and let it simmer for ~14 minutes or until the pasta is cooked, stirring occasionally. If the mixture starts to get dry, add the additional water as needed.
4. Once the pasta is cooked, add the lentils and shredded vegetables to the pasta mixture, stir until well combined, and the mixture is heated through.
5. Remove the pan from the heat and let sit for a few minutes to allow the sauce to thicken. Serve with shredded parmesan cheese.
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