Pasta with Vegan Meat Sauce
- Yield: 4-8
Ingredients
- 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
Instructions
- 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.
Find it online: https://www.fooduzzi.com/2015/12/pasta-with-vegan-meat-sauce/