Call us crazy but the best way to describe this sauce is... "meaty" 😱 and it's a universal crowd pleaser. Pile this on top of your favorite pasta shape, we love farfalle! The nooks and crannies are perfect for catching every last bit of sauce.
We picked canned lentils to speed up the cook time, but this is the type of sauce that only benefits from a low and slow simmer. So if you have the time, consider making this on a lazy Sunday and letting it bubble away for a bit. Just wait to add the oat milk until the end and reserve a little pasta water to thin out the sauce if necessary.
Variations: Lentils and mushrooms provide a meaty texture, but if mushrooms aren't your jam (no judgement) try subbing them for some chopped walnuts or grated cauliflower.
Leftovers: this is just the right amount of sauce for 1lb of pasta but if you're only cooking for 1 or 2, make a smaller amount of pasta and throw the rest of the sauce in the freezer for a rainy day. Your future self will thank you 🙏
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01.
In a large dutch oven heat olive oil over medium heat. Add onions, celery, carrot and mushrooms. Cover and cook until the veggies start to release their water (about 10 minutes).
02.
Uncover and turn the heat to medium/high. Cook until veggies start to brown (8-10 minutes).
03.
Turn the heat down to medium. Add the garlic and red pepper flake and cook for 1 minute.
04.
Add the tomato paste and stir constantly until it starts to darken in color (about 1 minute).
05.
Add the vegetable broth or water and stir constantly to deglaze the brown bits from the bottom of the pot.
06.
Add the soy sauce or tamari, nutritional yeast, crushed tomatoes and lentils. Stir and let simmer over medium/low heat for at least 8-10 minutes or until your pasta is done cooking.
07.
Bring a large pot of salted water to boil and cook pasta until al dente.
08.
Remove sauce from heat and stir in oat milk. Add salt & pepper to taste.
09.
Drain pasta and add to sauce. Use a little pasta water to thin out the sauce if necessary and serve!
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