Red Lentil Pasta with Artichoke Ragu Recipe Type : Main Dishes Cuisine: Gluten-free, vegan, soy-free, grain-free Author: Lauren Venosta Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Serves: 3
Author: Lauren Venosta
Ingredients
8 oz. box Tolerant Red Lentil Mini Fettuccine (you can substitute other gluten-free pasta if you cannot find this kind, but use a similar noodle shape)
2 Tbsp. extra virgin olive oil
1 large carrot, peeled and finely diced (I used a food processor)
4 cloves garlic, minced
1, 28 ounce can crushed tomatoes
1 ½ tsp. Himalayan pink salt
1 tsp. black pepper
¼ tsp. crushed red pepper flakes
1, 15 oz. can artichoke hearts, drained and chopped
1 Tbsp. fresh parsley, chopped
Instructions
In a medium pot, bring water to boil. Salt the water and cook the pasta according to package directions. I cooked my Tolerant Red Lentil Mini Fettuccine for 8 minutes and it came out perfectly.
In a saucepan, add olive oil and turn pan to medium heat. Add in the finely diced carrots and lightly salt them. Sauté the carrots for 3-4 minutes and then add in the garlic. Stir the carrots and garlic together and cook until fragrant, about 2 minutes.
Next, add in the crushed tomatoes, salt, pepper, and red pepper flakes.
Cook the mixture for about 5 minutes until it comes to a simmer. Once it’s simmering, add in the chopped artichoke hearts and cook for an additional 2 minutes. Remove from heat and stir in the parsley.
Place your cooked noodles in a bowl and top with the sauce. Garnish with additional fresh parsley, if desired.
Recipe by total body nourishment | lauren venosta at https://www.totalbodynourishment.com/red-lentil-pasta-artichoke-ragu/