Tagliatelle with Lentil Mushroom Bolognese Sauce

• Vegan

• Produce

  • 1/2 tsp Basil, dried
  • 3 cloves Garlic
  • 1 Herby oregano 'parm
  • 1 cup Lentils, cooked
  • 1 cup Mushrooms
  • 1 Onion, medium
  • 1/4 tsp Oregano, dried
  • 1 Parsley, fresh
  • 1 cup Tomatoes, unseasoned unsalted

• Pasta & Grains

  • 1 lb Pasta, gluten free

• Baking & Spices

  • 1 Black pepper
  • 1 Red pepper flakes
  • 1 Sea salt

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on withfoodandlove.com

Description

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced small
• 3 - 4 cloves garlic, minced
• 1 cup mushrooms, minced
• 1 cup crushed tomatoes, unsalted + unseasoned
• ½ teaspoon dried basil
• ¼ teaspoon dried oregano
• 1 cup cooked lentils
• sea salt, to taste
• black pepper, to taste
• 1 pound gluten-free pasta
• crushed red pepper flakes, optional
• fresh parsley, optional
• herby oregano parm, optional

Directions

• Bring a large pot of water to a boil for the pasta. Cook pasta according to the box instructions, drain and set aside until the sauce is ready.
• In a large sauce pot heat the olive oil over low heat and add in the onion and garlic. Cook for 5 minutes, stirring occasionally. Add in the mushrooms, season with a pinch of salt and pepper and cook for another 3 minutes.
• Add the spices and crushed tomatoes and stir. Bring the mixture to a simmer and add in the lentils. Simmer for another minute or two and remove from the heat and portion over pasta.
• Serve hot with a sprinkle of crushed red pepper, parsley and parm if you desire.