My fabulous friends over at DeLallo sent me product to use in this recipe today. We’re using their Pomodoro Fresco Spicy Arrabbiata Sauce and their Gluten Free Whole Grain Rice Spaghetti for this recipe!
GUYSSSS. I am so freakin’ excited for this week!
Not only is it Christmas week (aka. the only week per year that it’s mildly acceptable to eat cookies all day long (!!)), but it’s also Gluten Free Italian Comfort Food Week on Fooduzzi (!!!)!
It’s a mouthful when you say it and when you eat it. ;)
As I mentioned last week, my parents are planning a gigantic Italian-themed extravaganza for Christmas dinner this year. Linguini with clam sauce, lamb, lobster mac & cheese…all of these ideas (and many many more) have been tossed around while trying to plan out our perfect Italian feast. After heading to Penn Mac, aka. an Italian’s heaven snuggled in the heart of Pittsburgh’s Strip District, and buying nearly 5 pounds of cheese and multiple olive varieties, I’d say we’re off to a very good start to solidifying a mouth-watering menu!
But there’s just one problem: Alexa. The gluten free vegetarian. In a family full of meat-eaters, throwing a plant-based dish (or two) into the mix may just throw off the whole meaty ecosystem. And I know that I’m not the only one in this dietary restriction boat; many many other families throw similar feasts in honor of their Italiano heritage.
Because there’s no way I’m going to resort to eating side dishes on Christmas, I needed a fast, simple, and down-right delectable vegetarian/gluten free dish to suggest to my parental units.
It doesn’t get much faster, simpler, or delectabler than this right here.
Meat (hehe) my Pasta with Vegan Meat Sauce! This dish is SERIOUS comfort food wrapped in a nice little gluten free and vegetarian package! And the whole entire recipe only requires 5 whole ingredients! Oh yes! Healthy gluten free Italian comfort food is a mere minutes away! ❤️
First, ze “meat.” Green lentils and some itty bitty pecan pieces work their magic to become this meatless meaty mixture you’re going to LOVE. You may recall that I used this little trick just a few months ago when I made my vegan taco meat, but it still remains one of my all-time favorite vegetarian/vegan dinner hacks! And if you’re doubting that these two ingredients are THE answer to your vegetarian dinner dreams for even a second, Mark seconds my opinions about this stuff. In fact, while he was eating the photoshoot subject, he said, “It tastes just like meat!” For realz, son. You mustmustmust give this a try!
Next, pasta. I’m sorry to report that this is the FIRST pasta recipe I’ve posted on Fooduzzi in my YEAR of blogging. For shaaaame, Alexa. For shame. That’s why I had to make up my lost time with the one of the best pastas on the market. Enter: DeLallo’s Gluten Free Whole Grain Rice Spaghetti. You know when you find a gluten free product and you’re like, “Meh. This isn’t nearly as good as the original”? I kid you not, neither Mark nor I were able to tell that DeLallo’s Whole Grain Rice Spaghetti was gluten free. It’s not just “good for being gluten free”; it’s just plain goooood. DeLallo knows what’s up and delivers quality brown rice pasta that tastes just as perfectly al dente as the gluten-filled version!
Last: the sauce. You totally have creative control when it comes to the sauce. Roasted garlic fan? There’s a sauce for you. Do you crave basil morning, noon, and night? Got you covered right here. Purist? You know this stuff is going to be good. But for me, anything with a nice kick of heat is the way to go. That’s why I chose to use DeLallo’s Pomodoro Fresco Spicy Arrabbiata Sauce. This stuff is the KING of all sauces. It has the perfect amount of heat, and the flavor is rich, zesty, and bright. Just the name of the stuff makes my mouth water!
The word “obsessed” doesn’t even begin to describe just how strongly Mark and I feel for this vegan meat sauce and brown rice spaghetti! Add it to your weeknight lineup, your date night rotation, or your festive Christmas dinner. No matter what the occasion, this Pasta with Vegan Meat Sauce is sure to be a welcomed guest at any table!Print
Pasta with Vegan Meat Sauce
- Yield: 4-8
- 1/3 cup green lentils, picked, rinsed, and cooked to package instructions
- 3 Tbsp. pecan pieces (small dice)
- 1/4 tsp. dried Italian seasoning
- 1 Tbsp. extra-virgin olive oil
- 1 and 1/2 cups DeLallo Pomodoro Fresco Spicy Arrabbiata Sauce
- 1 package DeLallo Gluten Free Whole Grain Rice Spaghetti, cooked to package instructions
- salt + pepper
- cheese, nutritional yeast for serving, and/or freshly-cracked pepper for serving
- After the lentils are cooked, drain and add lentils to a food processor. Add pecan pieces, Italian seasoning, and salt and pepper to taste. Pulse until the mixture resembles ground beef.
- Add olive oil to a medium skillet over medium head. Add your lentil-pecan mixture, and sauté until warm and slightly browned. This step just gives the mixture a more meaty texture.
- Add Pomodoro Fresco Spicy Arrabbiata Sauce to the skillet, turn the stove down to low, and mix until combined. I added about 1/4 cup water to this mixture just to thin it out a bit. Cook until the “meat” sauce is hot.
- Serve over hot Gluten Free Whole Grain Rice Spaghetti. Top with cheese, nutritional yeast, and/or freshly-cracked pepper.
A special thank you goes to DeLallo for supplying me with some of their super high-quality products that I love for this recipe! All opinions are my own.
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Gahhh lentils make THE BEST “meat”!!! My dad’s side of the family is VERY Italian too so I totally understand your gluten free vegetarian debacle (well, at least the vegetarian part hehe). And ohmygoodnesss Penn Mac! I totally forgot about that wonderful wonderful place :)
Margaret @ youngandrungry says
Such a beautiful pasta recipe! I don’t usually eat vegan, but I love healthy and this definitely makes the cut!
Alexa [fooduzzi.com] says
Thanks so much, Mergaret!! This recipe is seriously one of my all-time favs!
Leah M @ love me, feed me says
Mmmm!! This sauce looks so delicious!! Now I’m seriously craving spaghetti…
Is it 1/3 cup of lentils dried or cooked? And what would say is the amount of meat it replaces? You see, I’m trying to “veganize” my family’s meat sauce recipe…
Alexa [fooduzzi.com] says
Hey there, Karine! It’s a 1/3 cup dried lentils, which you then cook according to package instructions. Once it’s all together, you’ll have about a cup of the “meat”. I hope this helps! Good luck, and let me know how it turns out! :)