Sicilian Lentil Pasta Sauce
Bring the flavors of Sicily to your table with this hearty and wholesome Sicilian Lentil Pasta Sauce. Bursting with Mediterranean-inspired ingredients like tender lentils, fragrant garlic, sweet carrots, and fresh basil, this vegan pasta sauce is both comforting and nutrient-packed. Slow-simmered canned tomatoes and a dash of oregano create a rich, savory base, while a hint of crushed red pepper adds an optional kick. Perfectly paired with spaghetti, penne, or fusilli, this sauce comes together in just under an hour, making it a fantastic weeknight dinner option. Garnish with vegan Parmesan for an extra indulgent touch and savor every bite of this plant-based Italian classic.
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Recipe Information
Ingredients
- 3 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 4 cloves Garlic cloves, minced
- 1 large Carrot, finely diced
- 1 stalk Celery stalk, finely diced
- 1 can Canned whole peeled tomatoes (28 oz)
- 1.5 cups Cooked lentils
- 1 cup Vegetable broth
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 0.25 teaspoons Crushed red pepper flakes (optional)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.25 cup Fresh basil leaves, chopped
- 12 oz Pasta (spaghetti, penne, or fusilli)
- 0.25 cup Grated vegan Parmesan (optional)
Instructions
Heat the olive oil in a large saucepan or Dutch oven over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic, diced carrot, and diced celery. Cook for another 5 minutes, stirring frequently, until the vegetables begin to soften.
Add the canned whole peeled tomatoes, breaking them up with a wooden spoon or spatula. Stir well to combine.
Add the cooked lentils, vegetable broth, tomato paste, dried oregano, crushed red pepper flakes (if using), salt, and black pepper. Stir to combine all ingredients.
Bring the sauce to a gentle simmer, then reduce the heat to low. Cover and let it cook for 25-30 minutes, stirring occasionally, until the sauce thickens and the flavors meld together.
While the sauce is simmering, cook the pasta according to the package directions in a large pot of salted boiling water. Reserve 1/2 cup of the pasta cooking water before draining.
Once the sauce is done, taste and adjust seasoning with additional salt or pepper if needed.
Stir in the fresh basil and mix well. If the sauce is too thick, add a splash of the reserved pasta cooking water to reach your desired consistency.
Serve the sauce over your cooked pasta. Garnish with grated vegan Parmesan, if desired.
Nutrition Facts
Calories |
1897 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.3 g | 88% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5220 mg | 227% | |
| Total Carbohydrate | 255.9 g | 93% | |
| Dietary Fiber | 50.4 g | 180% | |
| Total Sugars | 48.3 g | ||
| Protein | 76.5 g | 153% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 570 mg | 44% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 4371 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
