This high-protein pasta sauce blends the robust flavors of tomato, lentils, and eggplant with a nutritious twist. Perfect for post-workout meals or a cozy dinner, it's vegan, easy to make, and deliciously satisfying. Whether served over your favorite pasta or used as a base in other dishes, this sauce is sure to become a staple in your kitchen.
Prep Vegetables: Dice two eggplants, slice one carrot, chop two stalks of celery, chop one onion, and finely chop four cloves of garlic. Set aside.
Sauté Base: In a large pan, sauté the chopped onion, garlic, celery, and carrot until they soften and become fragrant.
Add eggplant and seasoning: Stir in the diced eggplant, continuing to cook until it softens. Pour the tomato sauce and seasoning ingredients. Stir everything together until well combined.
Add lentils and cook: With medium-high heat and the pan covered, let the sauce simmer until it reaches a creamy consistency. Remember to stir every 5 minutes to prevent sticking.
Pasta Time: Prepare the lentil pasta per the package directions while the sauce cooks. Lentil pasta typically cooks faster than regular pasta, often ready in about 3 minutes.
Reserve Pasta Water: Save some of the starchy pasta water before draining. This will be handy for adjusting the consistency of your sauce if needed.
Combine: Once the pasta and sauce are ready, add some reserved pasta water to achieve your desired consistency.
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Notes
Fridge Storage: Let the sauce cool, then store in an airtight container in the fridge for up to 5 days. Reheat on the stove, adding a bit of water or plant milk if it's too thick.Freezing: Cool sauce, then freeze in a container or bag, leaving room for expansion, for up to 3 months. Thaw in the fridge or microwave, and reheat on the stove, adjusting thickness with water or plant milk if needed.