What kid doesn't love pasta? But day after day of serving up noodles in the same fashion can get really boring. Here at Inhabitots, we love eating raw fresh fruits and vegetables, but we also adore good comfort food. Best enjoyed on cold winter days, when really hungry or tired after a long day at work, there is nothing better than a good plate of pasta with a homemade veggie sauce. Healthy, crunchy and delicious, this vegan pasta with a meatless Bolognese sauce made using lentils gives the classic Italian sauce a healthier, cruelty-free twist.
The idea of this sauce is making it easier to incorporate sprouts into your family’s diet. The sprouted lentils are simple to make at home and will give you plenty of Vitamins A and C, Calcium, Iron and Protein, which makes them a great alternative to meat. Read on to learn how to put a new spin on your pasta dinner.
1. Gather the ingredients
- Gluten-free, egg-free pasta
- 1 large onion
- 2 garlic cloves
- 2 carrots
- 2 big tomatoes
- 1 stalk of celery
- A few basil leaves
- 1 spring onion
- 1/2 cup of raw sprouted lentils
- 2 glasses of water
- Salt and pepper
2. Cook the pasta
Start by cooking the pasta, the sauce will take you about the same time to make.
3. Chop away
Chop the garlic and onion, and sauté until golden in a medium-heated pan using extra virgin olive oil.
4. Chop more vegetables
Chop the tomatoes, carrots, celery and spring onions into small bites.
5. Add the celery and spring onions last
For a crunchier, spicier taste, leave the celery and spring onions raw, almost raw or slow cook.
6. The sauce
Add two glasses of water to the vegetables mix and mash them so it looks like a rich tomatoe sauce with vegetables. Mix with the pasta and add the live sprouted lentils. Buon appetito!
Photos © Ana Lisa Alperovich for Inhabitots