MAKES: 4 (2-CUP) SERVINGS • DIFFICULTY: easy
This sauce has it all—veggies, herbs, spice, protein, and much more. Don’t limit yourself to enjoying it only with pasta. It’s delicious on a bed of cooked greens; over brown, black, or red rice; or as a stuffing for bell peppers.
1 28-ounce jar or Tetra Pak salt-free diced tomatoes, undrained
1 medium red onion, finely chopped
3 garlic cloves, minced
8 ounces cremini mushrooms, finely chopped
¼ cup jarred tomato paste
1 tablespoon white miso paste
2 tablespoons nutritional yeast
1½ teaspoons dried basil
1 teaspoon dried oregano
½ teaspoon red pepper flakes
½ teaspoon date sugar
1½ cups cooked or canned lentils
8 ounces 100% whole-grain or bean-based spaghetti
Pour the liquid from the jar of tomatoes into a large skillet over medium heat. Set the tomatoes aside for now. Add the onion and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add the mushrooms and cook for 2 minutes longer; then stir in the tomato paste, miso, nutritional yeast, basil, oregano, red pepper flakes, and date sugar. Stir in 1 cup of water, and then add the tomatoes and lentils, and simmer, stirring frequently, for 15 minutes, or until the sauce has thickened and the flavors have blended, adding a little more water, if desired. Taste and adjust the seasonings, if needed. Keep warm over low heat.
While the sauce is simmering, cook the spaghetti in a large pot of boiling water, stirring occasionally, until it is al dente. To serve, top the pasta with the sauce and sprinkle with Nutty Parm. Serve hot.