Penne with Vegetarian Red Lentil Sauce
Penne with Vegetarian Red Lentil Sauce
Ingredients
- 1 red bell pepper, seeded and diced
- 1 zucchini, diced
- 3 tbsp (45 ml) olive oil
- 1 tbsp (15 ml) tomato paste
- 1/2 cup (95 g) dried red lentils, rinsed and drained
- 2 cups (500 ml) vegetable broth
- 1 can (14 oz/398 ml) diced tomatoes
- 2 tbsp oil-packed sun-dried tomatoes, drained and chopped
- 1/4 tsp red pepper flakes
- 3/4 lb (340 g) penne or other short pasta
- Fresh Parmesan cheese, finely grated, for serving
Instructions
- In a large non-stick skillet over medium-high heat, brown the vegetables in the oil for 5 minutes. Season with salt. Add the tomato paste and cook for 1 minute while stirring.
- Add the lentils, broth, diced tomatoes, sun-dried tomatoes and red pepper flakes to the skillet. Season with salt and pepper. Mix well. Bring to a boil. Simmer for 20 minutes or until the lentils are very tender and the sauce has reduced until almost dry.
- Meanwhile, in a pot of salted boiling water, cook the pasta until al dente. Set aside 1 cup (250 ml) of the cooking water. Drain the pasta.
- Add the pasta to the skillet of sauce and mix to combine. Add the reserved pasta cooking water to thin out the sauce as needed. Adjust the seasoning.
- Serve the pasta in shallow bowls. Garnish with Parmesan. Serve immediately.
Penne with Vegetarian Red Lentil Sauce