Wow guys. Where did summer go?!
With everyone getting back into their routines and kids starting school, I thought I'd share a fun pasta recipe that can easily be prepared in advance to reheat during a busy weeknight.
This Red Lentil Arrabbiata is a filling, plant-based version of your typical pasta with meat sauce. The red lentils add fiber and protein to round out the dish and make it a meal. Then, I used spiralized veggie noodles - meaning all of your bases are covered in one dish! No salad needed.
The sauce freezes beautifully, so be sure to make a double batch to whip out whenever time is tight and you've got hungry mouths to feed.
Red Lentil Arrabbiata (Spicy Pasta Sauce)
Serves 2-3 (easily doubles)
1/2 cup red lentils
2 Tbs. extra virgin olive oil
3 cloves garlic, thinly sliced
1/2 tsp. red pepper flakes (to taste)
1/4 tsp. oregano
2 Tbs. tomato paste
1/2 tsp. paprika
1 15-ounce can crushed tomatoes
1/2 - 1 tsp. fine sea salt (to taste)
1/4 - 1/2 cup vegetable broth
Bring a medium pot of water to a boil, add red lentils and reduce to a medium simmer. Cook for 15-18 minutes until tender, but not mushy. Be sure to watch the pot to ensure it doesn't boil over. When lentils are finished, drain well and season with a pinch of salt.
Meanwhile, bring a large skillet to medium heat. Add the olive oil, garlic, red pepper flakes, and oregano. Sauté briefly until fragrant, being careful not to burn the garlic. Add the tomato paste and paprika, incorporating them into the oil, and cook for another 30-60 seconds. Then, add the crushed tomatoes and salt. Simmer for 5-8 minutes until slightly thickened. Add cooked lentils and 1/4 cup vegetable broth. Let simmer another 5-8 minutes. Taste for salt and adjust as needed.
Serve with spiralized butternut squash / zucchini or brown rice pasta.
Top with Vegan Parmesan. (I promise it's delicious!)
As the sauce sits it will thicken. Add the additional 1/4 cup vegetable broth to thin to desired consistency (especially if reheated).
This sauce keeps well and can be stored in the fridge for several days or frozen for 2-3 months.