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.