You have got to give this recipe a try if you want to taste perfection! Oh, man, you are so in for a treat! This Pasta with Vegan Bolognese-Style Sauce is simply the best! Try this recipe now. Enjoy!
Ingredients:
4-5 cloves garlic, minced
¼ c extra virgin olive oil
2 large celery ribs, diced
2 large carrots, peeled & diced
1 large sweet onion, diced
42 ounces canned tomatoes (crushed or crushed/diced mix)
1.5 c cooked chickpeas (1 can be drained)
½ c raw cashews
1.5 c cooked green or brown lentils (1 can be drained)
1 lb. long cut dry pasta, like linguini or spaghetti
1 tsp dried oregano
1 tsp dried thyme
sea salt
¼ tsp red pepper flake, for mild spice, optional
Directions:
Place a large pot with salted water on the stove and turn the heat to high. Allow the water to boil.
Add the pasta and cook until al dente. Drain and rinse with cold water to stop the cooking process.
Place a large pot on the stove and turn the heat to medium-high.
Add olive oil and allow it to become hot.
Add the celery, carrot, 1 tsp salt, and onion. Sauté until soft.
Add the garlic and red pepper flakes, then sauté until aromatic.
Add the oregano, thyme, 2 tsp salt, and tomatoes. Sauté for a few more minutes.
Turn the heat down to medium, then simmer the mixture for about 20 minutes. Make sure to stir from time to time.
In a mixing bowl, add the lentils and chickpeas. Mash until well combined.
Add the mixture into the pot and stir until well blended. Simmer for 10 more minutes and make sure to stir from time to time.
In a mixing bowl, add ½ cup of water and cashews. Stir until well mixed.
Remove the sauce from the stove, then add the cream and stir until well blended. Sprinkle salt and pepper to season. Simmer everything for about 10 minutes.
Add the cooked pasta and toss until well coated by the delicious sauce.
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