Vegan Lentil Bolognese With Chickpea Casarecce



Disclosure: This post is sponsored by Barilla. Thank you for supporting our work here at Food Heaven!

Fact: We love to host a dinner party.

Also a fact: We hate to host a dinner party that’s too complicated for its own good. What do we mean by that? Well, if we’re going to entertain, we need a menu that can satisfy everyone without stressing us the HECK out the day of.

The best dishes, we’ve found, are one-pot-wonders that can be served with a simple green salad and a bottle of red wine (or two).

Last week, we hosted a dinner party that was an absolute success. For the main dish, we made this simple vegan lentil Bolognese using (wait for it) Barilla Chickpea Casarecce. We partnered with our friends at Barilla — an Italian food company that makes pasta and sauces — to create a series of dishes using their new gluten free legume pasta line. Our favorite part about the line is that all the pastas are made with just ONE simple ingredient: chickpea or red lentil flour.

No, but really.

The Red Lentil Penne = red lentils.

The Chickpea Casarecce = chickpeas.

The Red Lentil Rotini = red lentils.

The Chickpea Rotini = chickpeas.

Each pasta is deliciously unique in taste and has an “al dente” texture. They also provide a good source of plant-based protein and an excellent source of fiber.

Not only is this dish jam-packed with nutrition, it’s also full of flavor. The red wine takes it up a notch, offering an almost creamy finish. This dish is great for our gluten free friends, or anyone one looking for more plant-based protein.

Ready to get started? This dish is actually really simple. Start by chopping the carrots, celery, onions, tomatoes and garlic. Heat the olive oil on medium high-heat, then add onions and sauté for 3 minutes or until fragrant. Next, add the tomato sauce and tomato paste. Then add the chopped veggies, fresh tomatoes, garlic, lentils, and stir. Finally, pour in the water, vegetable broth, wine and spices. Stir again. Bring the pot to a boil, cover and 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. If you don’t need the extra wine, by all means, drink it.

While that’s simmering, 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. Then drain.) Top the cooked Chickpea Casarecce with a few heaping spoonfuls of the Bolognese. Then bring your fingertips to your mouth, and kiss away.

Now it’s your turn, have you tried chickpea pasta before? Are you here for it? Let us know in the comments below if you’re excited to give this recipe a try. And for more information, visit https://amzn.to/2yPuDzP

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 (note that parm is not vegan)

  1. Chop carrots, onions, celery, tomatoes and garlic.

    Heat olive oil on medium high-heat, add onions and sauté for 3 minutes or until fragrant

    Add tomato sauce and tomato paste

    Add chopped vegetables, fresh tomatoes, garlic and then lentils, stir.

    Add water, vegetable broth, wine and spices, stir.

    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.

    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.)

 




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