Description
This uniquely delicious pasta sauce is made with red lentils and goat cheese for a creamy sauce that is packed with protein and fiber. Enjoy it over whole wheat pasta for a hearty meatless meal!
Ingredients
Units
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- 1 tablespoon extra-virgin olive oil
- 1 small shallot, chopped
- 2 teaspoons minced garlic
- 1 tablespoon tomato paste
- 8 ounces cherry tomatoes, halved
- 1/4–1/2 teaspoon red pepper flakes
- 2 cups vegetable broth
- 1/2 cup red lentils, picked over and rinsed
- 8 ounces whole wheat pasta
- 2 ounces (1/2 cup) goat cheese, crumbled
- 1 cup baby spinach
Instructions
- In a large non-stick skillet, heat the olive oil over medium heat.
- Add the shallot and garlic and cook for 2 minutes.
- Add the tomato paste and tomatoes and continue to cook for 2 minutes, stirring to coat the vegetables with the tomato paste.
- Add the vegetable broth and lentils and stir to combine.
- Cover and increase heat to high.
- Once the mixture is boiling, reduce heat to medium and simmer for 12-15 minutes or until the lentils are soft.
- While the lentils are cooking, bring a large pot of water to a boil and cook the pasta according to package directions. Reserve ½ cup of the pasta water.
- Reduce heat to low and stir in the goat cheese and spinach. Stir until the goat cheese has melted into the sauce and the spinach is wilted.
- Add the cooked pasta. Thin out the sauce with a little pasta water, if needed.
- Season with salt and crushed red pepper flakes.