High Protein Vegan Bolognese

Intructions

1. In a large pot, bring salted water to a boil. Cook the protein penne according to package instructions until al dente. Drain and set aside.

    

   

    

2. In a large skillet or saucepan, heat olive oil over medium heat.Add the diced onion and garlic, and sauté until the onion is translucent (about 3-4 minutes).

   

    

3. Add the diced red capsicum and mushrooms. Cook for an additional 5-7 minutes until the mushrooms are softened.

   Stir in the cooked lentils and chopped walnuts, mixing well.

   

    

    

4. Add the diced tomatoes, tomato paste, oregano, basil, salt, and pepper. Pour in the vegetable broth and stir to combine.Reduce heat and let the sauce simmer for about 15-20 minutes, stirring occasionally. Adjust seasoning as needed.

    

    

5. Add the cooked protein penne to the Bolognese sauce. Toss until the pasta is well coated.Serve immediately, garnished with fresh basil or parsley if desired.