- 1 lb whole wheat eggless pasta or store-bought whole wheat penne
- 1 tbs extra-virgin olive oil
- 1 sweet onion, diced
- 4 cloves garlic, minced
- 3 cups cremini mushrooms, sliced (approx. 8 oz)
- 1/2 cup packed fresh basil, chopped
- 1 (28 ounce) can whole peeled tomatoes or diced tomatoes, including juices
- 6 to 8 tbs tomato paste
- 1/2 to 1 tsp fine-grain sea salt
- 1 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/4 teaspoon red pepper flakes
- 2 tbs chia seeds (optional)
- 1/2-1 cup cooked lentils (optional, but definitely recommended)
- Cook as directed.
- Cook 1/2 cup lentils as directed on the package.
- In a large saucepan, warm the olive oil over medium heat. Add the onion and garlic then stir to combine. Season with salt and pepper then sauté for 5 to 6 minutes, until the onion is translucent.
- Stir in the mushrooms and turn heat to medium-high. Cook for an additional 5 to 10 minutes, until most of the liquid released from the mushrooms has cooked off.
- Add the basil, tomatoes, tomato paste, salt, oregano and thyme then stir to combine. Use an immersion blender to blend the sauce.
- Add the red pepper flakes, chia seeds, and lentils, if desired, and stir to combine.
- Reduce the heat to medium and simmer while stirring every so often. Cook for 15 to 20 minutes and serve over pasta.
Variations & Notes:
- Instead of pasta, try serving over zucchini noodles or spaghetti squash.
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