Red Lentil Bolognese Pasta

This recipe offers a creative spin on the classic bolognese. We've incorporated red lentils, onions, and tomatoes, along with fresh spinach to enhance nutrients, flavor, and visual appeal. To elevate the dish's taste, we've added savory green pesto, resulting in a delightful blend of flavours.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Cook the pasta until al dente.
2. 2Meanwhile, 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. 3Then 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. 4Then add the pesto, spinach, and cooked pasta. Cook until the spinach wilts.
5. 5Serve while hot, garnish as desired, and enjoy!