Ingredient

• 10 ounces pappardelle pasta
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• ½ medium yellow onion, diced
• 1 medium carrot, finely chopped
• 8 ounces cremini mushrooms, stemmed and finely chopped
• 3 garlic cloves, chopped
• ½ teaspoon sea salt
• Freshly ground black pepper
• 1 teaspoon balsamic vinegar
• 1 teaspoon tamari
• 1½ cups cooked green or French green lentils, from ½ cup dry
• 24 ounces marinara sauce
• ½ cup Parmesan cheese or vegan Parmesan, for serving
• Fresh parsley, for garnish

Direction

1. Bring a large pot of salted water to a boil and prepare the pasta according to the package instructions, cooking until al dente. Drain and toss with a drizzle of olive oil to prevent sticking. Set aside.
2. Heat the olive oil in a large skillet over medium heat. Add the onion and carrot and cook, stirring occasionally, for 5 to 8 minutes, or until softened. Add the mushrooms, garlic, salt, and several grinds of pepper and cook for another 5 to 8 minutes, stirring occasionally, or until the mushrooms are tender.
3. Stir in the balsamic and tamari, then add the lentils and marinara. Cook, stirring, for 2 minutes, or until the sauce is well-combined and heated through.
4. Add the pasta to the skillet and toss to combine. Portion onto plates and serve with Parmesan and fresh parsley for garnish.