Recipes » Main Dish » One-Pot Lentil Bolognese Pasta
T. Colin Campbell Center for Nutrition Studies

One-Pot Lentil Bolognese Pasta

By 9 votes, average: 4.33 out of 59 votes, average: 4.33 out of 59 votes, average: 4.33 out of 59 votes, average: 4.33 out of 59 votes, average: 4.33 out of 5(9)
This hearty one-pot pasta is enveloped in a rich, flavorful tomato sauce with lentils and topped with fresh basil and red pepper flakes for a quick and easy but filling dinner.
Prep: 10 mins Cook: 15 mins
Low Sugar Nut Free Soy Free

Ingredients

Ingredients

  • ½ white onion, thinly sliced
  • 1 cup halved cherry tomatoes
  • 4-6 garlic cloves, minced
  • ¾ cup lentils, soaked in hot water for 10 minutes
  • 16 oz canned whole tomatoes
  • 1 cup packed, fresh basil leaves
  • 1 Tbsp sun-dried tomatoes, chopped
  • 1 Tbsp nutritional yeast
  • ½ tsp salt
  • ½ tsp black pepper
  • Pinch of red pepper flakes
  • 12 oz whole grain spaghetti, or pasta of your choice
  • 1 Tbsp fresh oregano, finely chopped (or 2 tsp dried)
  • 2 ½ cups water
Plant-Based Nutrition Certificate

Instructions

Instructions

  • 1. Add all ingredients into a large pot.
  • 2. Stir frequently while bringing to a simmer over medium-high heat (to ensure pasta doesn't stick together).
  • 3. Cover and cook for 10-12 minutes or until noodles are al dente.
  • 4. Season with salt, if desired.
  • 5. Serve with torn fresh basil leaves, a sprinkle of red pepper flakes, and freshly ground black pepper.

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