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!
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
Instructions
- 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.
- Add garlic (2) and cook for additional 2-3 minutes.
- Add zucchini/yellow squash (2), portobello mushrooms (8oz), and sea salt (1tsp). Cook for additional 8-10 minutes, until squash and mushrooms are soft.
- 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.
- Prepare your pasta while lentils are cooking.
- Add basil (optional) and pasta and enjoy!
- Serve with garlic bread, steamed vegetables, and a salad!
- 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.