BLACK BELUGA BOLOGNESE
A HEALTHY, DELICIOUS, PLANT-BASED RECIPE
|Cremini mushrooms, sliced||1||cup|
|Black Beluga Lentils, cooked||1||cup|
|Canola Oil (decreased from 1 cup), divided||½||cup|
|Yellow onion, small dice||1||each|
|Garlic cloves, minced||6||each|
|Red chili flake||1/2||teaspoon|
|Salt and Pepper||To Taste|
|Rigatoni pasta, dry||1||pound|
|Parsley, fresh and chopped||1||tablespoons|
|Lemon juice, fresh||1||tablespoon|
- Heating a stock pot over medium high heat, pour 2 tablespoons of oil and heat until hot. Place the sliced mushrooms in a single layer and allow to cook undisturbed until the moisture evaporates and the bottom starts to caramelize. Flip the mushrooms and cook the other side, again until the moisture evaporates, and it starts to caramelize. Remove and repeat (start with heating another 2 tablespoons of oil over medium high heat) until all the sliced mushrooms are cooked. Remove and reserve.
- Heat the remaining oil over medium high heat and add the onions and garlic and cook until translucent and soft. Add the red chili flakes, Italian seasoning and nutritional yeast and cook until fragrant. Add the tomato paste and cook until slightly darkened and softened. Add the vegetable stock and the reserved sliced mushrooms and allow the sauce to reduce.
- Add the cooked lentils and mix well.
- Boil pasta as directed on the package. Reserve 4 cups of the pasta water to help thin the sauce as needed.
- In a large bowl that will hold both the pasta and the sauce, place the drained pasta in the bowl. Ladle the sauce over the pasta and start to mix. Use the reserved pasta water to help with the consistency of the sauce (pour a little at a time if too thick). Continue with the remaining pasta or until the desired consistency is achieved. Garnish with chopped fresh parsley and a squeeze of lemon juice to brighten the dish.