Bucatini with Lentil Ragu

Name: Bucatini with Lentil Ragu
Cuisine: Italian
Ingredients: Generous pinch crushed red pepper flakes; ¼ cup walnut pieces; ½ cup green lentils; 14-ounce can tomato puree; 2 tablespoons extra virgin olive oil; 2 cloves fresh garlic, peeled, smashed; ½ red onion, diced; Sea salt; 8 ounces bucatini; 1 tablespoon tomato paste; 2 teaspoons balsamic vinegar; 1 teaspoon smoked paprika; 2–3 sprigs fresh flat-leaf parsley, coarsely chopped

Preparation info

2–3
Servings

Difficulty
Easy

Appears in

Vegedibles

By Christina Pirello

Published 2023

About

Talk about hearty. This pasta dish will satisfy the biggest appetite at any table. Bucatini is a thick spaghetti but hollow so it’s hearty but not heavy. A paradox like so many things Italian, yes? The ragu made with lentils and walnuts is a heart healthy dream.

Ingredients

2 tablespoons extra virgin olive oil
2 cloves fresh garlic, peeled, smashed
½

Europe
Italy
Pasta
Vegan

Method

Place oil, garlic and onion in a deep skillet over medium heat. When the onion begins to sizzle, add a pinch of salt, crushed red pepper flakes and sauté until onions are translucent, about 1–2 minutes. Add walnut pieces, lentils and 1½ cups spring or filtered water. Add tomatoes, tomato paste, balsami