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Creamy Vegan Pasta: A Summer Comfort Food

This creamy vegan pasta is chock-full of veggies, so it's the perfect quick comfort food for summer. Enjoy!
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Prep Time 10 minutes
Cook Time 35 minutes
Servings: 5
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 Tablespoons olive oil
  • 1/2 white onion diced
  • 2 cloves garlic minced
  • 2 medium zucchini or yellow squash diced
  • 8 ounces Portobello mushrooms sliced
  • 1 teaspoon sea salt
  • 25 ounces marinara
  • 1 cup water
  • 1/2 cup red lentils
  • 1 1/2 teaspoons whole fennel seeds
  • 1/2 teaspoon crushed red pepper flakes*
  • 1 Tablespoon fresh basil optional
  • 8 ounces pasta cooked al dente

Method
 

  1. Heat large skillet over medium heat. Once hot, add olive oil (2 Tblsp) and white onion (1/2). Cook for 6-8 minutes, stirring occasionally.
  2. Add garlic (2) and cook for additional 2-3 minutes.
  3. Add zucchini/yellow squash (2), portobello mushrooms (8oz), and sea salt (1tsp). Cook for additional 8-10 minutes, until squash and mushrooms are soft.
  4. Add marinara (25oz), water (1c), red lentils (1/2c), fennel (1.5tsp), and crushed red pepper flakes (1/2tsp). Bring to simmer. Allow to simmer for 15-20 minutes, until lentils have softened.
  5. Prepare your pasta while lentils are cooking.
  6. Add basil (optional) and pasta and enjoy!
  7. Serve with garlic bread, steamed vegetables, and a salad!
  8. Will keep in sealed container in refrigerator for 3-4 days.

Notes

*Crushed red pepper flakes are optional depending on your personal spice tolerance.
  • Basil is also optional to add at the end. I liked the combination of basil and fennel, but my husband is not. If you're unsure, try adding basil after plating instead of to the whole pan.
  • I used penne pasta, but you could literally use any pasta for this dish.