Macarrão à bolonhesa com lentilha vermelha

Ingredientes

• 7.055 oz rigatoni
• 1 tsp vegetable oil
• 1 medium onion
• 1 tsp grated fresh ginger
• 2/3 cup dry red lentils
• 2 medium tomato
• 1 medium carrot
• 1 vegetable bouillon cube
• 2/3 cup water
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• 1/2 cup vegan green pesto
• 2 cup baby spinach

Modo de preparo

1. 1

   Cook the pasta until al dente.

2. 2

   Meanwhile, heat the oil in a sauté pan over medium-high heat. Cook the onion until golden, about 4 to 5 minutes. Then add the ginger and cook for 1 more minute.

3. 3

   Then add the lentils, tomatoes, carrot, bouillon, water, spice mix, and garlic powder. Cook, covered, for 15 to 18 minutes, or until the lentils are cooked. Stir often.

4. 4

   Then add the pesto, spinach, and cooked pasta. Cook until the spinach wilts.

5. 5

   Serve while hot, garnish as desired, and enjoy!