Pasta with Vegan Meat Sauce


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Serve over hot Gluten Free Whole Grain Rice Spaghetti. Top with cheese, nutritional yeast, and/or freshly-cracked pepper.

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