Ingredients
- 3/4 cup green lentils
- 1 bunch fresh rosemary
- 2 T olive oil
- 2 medium carrots small diced
- 2 stalks celery small diced
- 1/4 cup yellow onion diced
- 3 cloves garlic thin sliced
- 2 tablespoon tomato paste
- 2 tablespoon vegan butter
- 1/4 cup red wine
- 6 ounces fettuccine pasta
- 1/4 cup vegan Parmesan grated
Instructions
- Bring a medium pot of salted water to a boil. Add lentils and cook 15-20 minutes, until al dente. Drain well and set aside.
- In a large, deep skillet, heat olive oil over medium heat. Add rosemary leaves and cook, stirring frequently, 1-2 minutes, until slightly crispy. Remove rosemary from pan and place on paper towel-lined plate. Set aside, leaving oil in the pan.
- To the pan of reserved oil, add carrots, celery, and onion. Cook, stirring frequently 4-5 minutes. Add garlic and continue cooking an additional 1-2 minutes.
- Stir in the tomato paste, lentils, red wine, and 1 cup of water.
- Bring to a boil, then reduce heat to low. Simmer, uncovered, 10-15 minutes. Season with salt and pepper, to taste.
- Meanwhile, cook pasta according to package directions, reserving 1/2 cup of the cooking water prior to draining.
- Add butter, pasta, and 1/4 cup cooking water to the sauce pan. Stir gently to combine and heat through, adding reserved water as needed to reach desired consistency.
- Garnish with Parmesan and rosemary. Serve warm.
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