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Vegan Lentil Bolognese With Chickpea Casarecce
Ingredients
  • 1 box of Barilla Chickpea Casarecce
  • 3 carrots
  • 3 stalks of celery
  • 1 yellow onion
  • 2 tablespoons of olive oil
  • 2 juicy tomatoes heirloom definitely preferred if they are in season
  • 8 cloves of garlic
  • 1, 28 ounce can of diced tomatoes
  • 1, 6 ounce can of tomato paste
  • 1 cup of vegetable broth
  • 1 cup of water
  • 2 cups red lentils
  • 1 teaspoon of salt
  • 1 teaspoon of dried oregano
  • 1 teaspoon of dried thyme
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion salt
  • ½ to 1 cup of red cooking wine
  • Chopped fresh basil optional
  • Nutritional yeast or Parmesan cheese
Instructions
  1. Chop carrots, onions, celery, tomatoes and garlic.
  2. Heat olive oil on medium high-heat, add onions and sauté for 3 minutes or until fragrant
  3. Add tomato sauce and tomato paste
  4. Add chopped vegetables, fresh tomatoes, garlic and then lentils, stir.
  5. Add water, vegetable broth, wine and spices, stir.
  6. Bring to boil, cover and then cook on medium-low heat for 25-30 minutes or until the lentils are tender. If the mixture dries out, add more red wine to the pan as needed.

  7. While that’s cooking, cook the entire box of pasta according to package directions (boil 4-6 quarts of salted water. Add pasta and boil for 7-9 minutes. Drain when done.)

  8. Top the cooked Chickpea Casarecce with a few heaping spoonfuls of the Bolognese. Enjoy!