This is an excellent pasta dish with a flavorful sauce that’s even better and healthier than sauce Bolognese, but just as satisfying. It’s done quickly, can be scaled up easily and is comfort food at its best.

Preparation time: 40 minutes

What you need:

2 cups (500ml) vegetable broth (if store-bought, please use low-sodium); you can substitute with water in which case you’ll need more salt and pepper to taste.

1 lb (500g) mushrooms (cremini or portobello), thinly sliced

2 tablespoons oil

1 medium yellow onion, chopped

3 medium carrots, cut into small pieces

3 garlic cloves, minced

Salt & pepper to taste

½ teaspoon chili powder

1 tablespoon paprika powder

2-3 tablespoons soy sauce (use low sodium, if possible)

2 cups (2 15oz/400g cans) tomato sauce or puree

1 cup (200g) dried red lentils (you can substitute with canned lentils (2 15oz/400g cans)

1 lb (500g) pasta (any pasta you like!)

1 bunch parsley, chopped

How to do it

Heat 1 tablespoon oil in a pot or pan over medium heat, add the onion and cook for 2-3 minutes. Add garlic and cook for 30 seconds, stir frequently

Add carrots and cook for 7-8 minutes, until soft.

Add sliced mushrooms, tomato sauce and soy sauce, stirring to combine, and cook for 2 minutes.

Add broth, paprika, chili and lentils and bring to a simmer. Cook until the lentils are cooked through, and the mixture thickens, about 15 minutes. Add tomato sauce.  

While the lentil mixture is cooking, bring a large pot of salted water to a boil. Cook the pasta until al dente according to the package instructions. Drain well and put the pasta back into the pot

Stir the parsley into the sauce. Taste, and season with more salt and pepper as needed.

Pour the sauce over the pasta and toss until thoroughly coated, serve hot.

Enjoy!