This plant-based pasta dish is flavorful and kid-approved.
Growing up in an Italian family, meals prominent in pasta have been an integral part of my eating repertoire. Since I started eating a mostly whole food, plant-based diet and cutting out typical Italian meats like sausage, prosciutto, and meatballs, I needed to find a delicious alternative to these strong flavors. I switched to eating whole-wheat pasta and added umami flavors from olives and tomatoes. The addition of red split lentils came about from wanting to add more vitality from fiber and protein and a lot of flavor to a traditional pasta sauce. This is one of my family's — including my four-year-old son's — favorite meals.
Servings: 8 2-cup servings
Optional garnishes: Red chili flakes, freshly chopped basil, parmesan cheese, or cashew cheese