Vegan Lentil Bolognese with Cashew Parmesan

Vegan Lentil Bolognese with Cashew Parmesan

Vegan Lentil Bolognese with Cashew Parmesan


47 minutes

Details
  • Servings:   6
  • Diet:   Balanced, High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
Cuisine
  • american
Ingredients
  • For the vegan lentil bolognese:
  • 2 tablespoons olive oil, divided
  • 1 cup yellow or white onion, chopped
  • 1 large rib celery, chopped
  • 2 medium-sized carrots, chopped
  • 1 cup button mushrooms, cleaned and sliced
  • 3 cloves garlic, minced
  • 1 cup brown or green lentils, rinsed
  • 1 28-ounce can diced or crushed tomatoes
  • 3 tablespoons tomato paste
  • 1/2 cup red wine
  • 3/4 cup water
  • 1 tablespoon chopped fresh rosemary, or 1 teaspoon dried rosemary
  • 2 teaspoons fresh thyme leaves, or 1 teaspoon dried thyme
  • 2 teaspoons oregano, or 1 teaspoon dried oregano
  • 1 pinch red pepper flakes
  • 1/4 teaspoon salt, or to taste
  • 1/3 cup fresh basil leaves, chopped
  • 12 ounces penne or rigatoni pasta (or linguine, if you prefer)
  • For the cashew Parmesan:
  • 1 cup raw cashews
  • 1/4 cup nutritional yeast
  • 3/4 teaspoon salt
  • 1 teaspoon olive oil
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