Lentil Bolognese with Spaghetti

Ingredients

• 6 oz spaghetti
• 1.5 cups cooked brown lentils
• 1.5 cups canned crushed tomatoes
• 1/4 cup walnuts
• 1 small yellow onion
• 1 small carrot
• 3 cloves garlic
• 1.5 tbsp tomato paste
• 1.5 tbsp olive oil
• 1 tsp dried oregano
• 2 tbsp nutritional yeast

Instructions

1. Put the spaghetti on to boil in salted water and cook to al dente per the package, reserving a cup of pasta water before draining.
2. While it cooks, finely chop the onion, carrot and garlic, and pulse the walnuts to a coarse crumb (or chop by hand) — they stand in for the meaty texture.
3. Heat the olive oil in a deep skillet over medium-high. Cook the onion and carrot 4-5 minutes until softened, add the garlic, oregano and tomato paste, and cook 1 minute until the paste darkens and smells sweet.
4. Stir in the crushed tomatoes, lentils and walnuts and simmer 6-7 minutes, loosening with a splash of pasta water, until thick and glossy. Stir in the nutritional yeast and season well with salt and pepper.
5. Add the drained spaghetti and toss for a minute so the sauce clings to every strand, adding pasta water as needed. Serve hot.

Nutrition (per serving)

Calories

700

Protein

31 g

Fat

21 g

Carbs

96 g