Pasta di lenticchie (ricetta vegana facile e ricca di proteine)

Ingredienti

• 1 cup dried green or brown lentils (cooked, rinsed and drained)
• 2 tablespoons olive oil
• 1 large onion (chopped)
• 2 carrots (peeled and chopped)
• 3 garlic cloves (minced)
• 1 teaspoon dried oregano
• 1 teaspoon red pepper flakes
• 1/2 teaspoon dried basil
• 1 can (28 oz crushed tomatoes)
• 2 tablespoons nutritional yeast
• 1 tablespoon Worcestershire sauce
• Salt and freshly ground black pepper (to taste)
• 1 pound spaghetti
• Fresh parsley (chopped (optional))

Preparazione

1. 1

   Heat the olive oil in a large saucepan over medium heat. Add the onion and carrots and sauté for 5-7 minutes or until the vegetables are soft and the onion is translucent.

2. 2

   Add the garlic, oregano, basil and red pepper flakes and sauté for another minute or until the garlic is fragrant.

3. 3

   Add the crushed tomatoes, cooked lentils, nutritional yeast, worcestershire sauce and stir to combine. Reduce the heat to low and let the sauce simmer for 20-30 minutes or until it thickens and the flavors meld together. Season with salt and pepper to taste.

4. 4

   While the sauce is simmering, cook the spaghetti according to the package instructions until al dente. Drain the spaghetti and return it to the pot.

5. 5

   Add the lentil tomato sauce to the pot with the spaghetti and toss to combine. Serve hot, garnished with fresh parsley if desired.