Cheesy Lentil Bolognese Pasta

Cheesy Lentil Bolognese Pasta

Serves: 6

Ingredients:

Cheese Sauce:

  • 1/4 cup raw cashews
  • 1 1/4 cups peeled and diced yellow or red potatoes
  • 1/2 cup peeled and diced carrots
  • 2-3 tbs nutritional yeast
  • 2 tbs grapeseed oil
  • 2 1/2 tbs water
  • 1 1/2 tsp fresh lemon juice
  • 1/2 tsp sea salt
  • 1 medium garlic clove, peeled
  • 1/2-3/4 tsp white wine vinegar (to taste)
  • Sriracha or Frank’s Hot Sauce

Bolognese Sauce (Mushroom + Lentil Marinara):

  • 2 tbs olive oil
  • 1 medium onion, diced (approx. 2 cups)
  • 1 8-oz pkg sliced cremini mushrooms
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp dried thyme
  • 3 cups marinara sauce (I use Rao’s)
  • 1 1/2 cups cooked lentils
  • 2 tbs tahini with juice
  • 1/4-3/4 tsp sea salt, to taste
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp red pepper flakes

Everything Else:

  • 1 batch of cheese sauce above
  • 14 oz (400 g) whole wheat fusilli or macaroni pasta
  • 1-2 cups stemmed and chopped kale (optional)
  • paprika, for garnish
  • parmesan, for garnish (optional)

Directions:

Cheese Sauce:

  1. Add potatoes and carrots to a small pot and cover with water. Bring to a boil, reduce heat to medium, and simmer uncovered for 10-15 minutes, until tender. Drain.
  2. Add all ingredients, except the hot sauce, to a high speed blender and blend until smooth.  If the sauce is too thick, add a little water (1 tbs at a time).
  3. Taste and add hot sauce and salt as needed.

Bolognese Sauce / Everything Else:

  1. Oil a very large casserole dish.  Preheat the oven to 400 degrees F.
  2. Prepare the cheese sauce.
  3. Bring a large pot of water to a boil and cook the pasta until it is al dente. Drain and set aside.
  4. In a large pot, heat oil and add the onion, garlic and a pinch of salt.  Saute over medium heat for 5-7 minutes, until the onions are translucent.
  5. Stir in the mushrooms, oregano, basil, and thyme. Cook for 7-9 minutes over medium-high heat until the water evaporates.
  6. Add the marinara sauce, lentils, and tahini. Stir until combined.
  7. Add the pasta and mix together.
  8. Taste and season with salt, pepper, and red pepper flakes.
  9. Stir in the kale.
  10. Spoon the pasta mixture into the casserole dish and spread it evenly.
  11. Pour the cheese sauce over the top and spread it over the entire casserole.
  12. Garnish with paprika, more herbs, and black pepper.
  13. Bake the casserole uncovered for 15-20 minutes until heated through. (If made earlier and you are baking the casserole cold, bake it for 25-30 minutes.
  14. Sprinkle Parmesan on top, if desired.
  15. Serve hot.

 

Variations & Notes:

  • Everything can be done up until step 12 and stored in the fridge.

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