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Lentil Bolognese Rigatoni with Pecan 'Parmesan'


Vegans go nuts for this pasta dish! Lentils and mushrooms, along with celery, carrot, onion and herbs, cook down into a Bolognese style sauce. Topped with a unique ‘pecan parmesan’ that will have you coming back for more.Pairs perfectly with our Winter Green Salad.

GF pasta option available.

Ingredients: Rigatoni pasta, carrot, onion, garlic, celery
whole tomatoes, vegetable stock, marinara, green lentils, thyme, bay leaf
mushroom, pecan, nutritional yeast, salt, pepper

Cooking: Stovetop 40 minutes

1. Heat about 2 tbsp olive oil in a saucepan on medium heat. 
Add the onion/celery/carrot mixture along with bay leaves. 
Pick thyme leaves off of sprigs and stir together.
2. Cook for 5-7 until softened and fragrant.
3. Add mushrooms and cook for 3 minutes.
4. Stir in lentils & tomato mixture along with 1 cup water 
(1/2 cup for half order)
5. Break up plum tomatoes with a spoon or your hands. 
Stir to combine.
6. Season with salt and pepper, reduce heat to low & cover.
7. Cook, stirring occasionally for 30 minutes or until
lentils are tender.
8. While lentils cook, bring a pot of water to a boil. 
9. Season water with about <FNC2> tbsp salt to enhance flavour.
Add pasta, boil for about 7 minutes. 
Drain and serve topped with lentils and pecan ‘parmesan’.
10. Enjoy! 

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