Vegan Penne Bolognese
This is my go-to Sunday night meal. It’s a hearty whole grain ziti topped with a can of Cucina Antica Marinara and some left over lentil soup I made. If you are trying to cut back on meat, this is a perfect meal that will keep you satisfied. The brown lentils are packed with a ton of fiber and protein. I served it with a side salad!
Not to mention, this recipe is SUPER easy to make.
Ingredients:
1 yellow onion
2 tablespoons of olive oil
1 can of Cucina Antica marinara (they use all natural ingredients) - click here to buy!
Chopped basil
1 1/2 cups of lentils (I make lentils about once a week and freeze them, but you can use any canned lentils that are low in sodium!)
Whole grain penne
Prep:
In a large pot, sauté 1 chopped yellow onion with olive oil for 7-10 minutes. Add 1 can of sauce, and chopped basil. Let simmer on low heat for 10 minutes, then add the lentils and set aside.
Cook whole grain penne al dente, and top with the lentil marinara sauce. I sprinkled mine with parmesan cheese and extra basil and it was seriously delicious.