Fusilli with Lentil Bolognese and Walnut Parmesan

A hearty, plant-based pasta with a flavorful red lentil and tomato bolognese that provides a good amount of protein from the lentils. The walnut parmesan made from nutritional yeast adds extra savoriness and bite.

By yumbelo-Küche · 2 servings · 35 minutes

Ingredients

• 200 g Whole wheat fusilli
• 100 g Red lentils
• 400 g Passata
• 1 Stück Onion
• 2 Stück Garlic cloves
• 1 Stück Carrot
• 2 EL Tomato paste
• 2 EL Olive oil
• 1 TL Smoked paprika powder
• 1 TL Italian herbs, dried
• 400 ml Water
• 100 g Fresh spinach
• 40 g Walnuts
• 2 EL Nutritional yeast flakes
• Salt
• Pepper

Method

1. Finely dice the onion and garlic, and finely grate the carrot.
2. Heat the olive oil in a large pot and sweat the onion, garlic and carrot in it for 5 minutes.
3. Stir in the tomato paste, paprika powder and Italian herbs and toast for one minute.
4. Add the red lentils, passata and water, bring to a boil and simmer over medium heat without a lid for 15 to 18 minutes, until the lentils are soft. Stir occasionally so nothing sticks to the bottom.
5. Meanwhile, bring salted water to a boil in a second pot and cook the fusilli until al dente, according to the package instructions.
6. Lightly toast the walnuts in a dry pan, let them cool, then finely chop them or grind them in a mortar with the nutritional yeast flakes and a pinch of salt.
7. Stir the spinach into the lentil bolognese and let it wilt, then season with salt and pepper.
8. Drain the pasta, add it to the sauce and toss well.
9. Serve sprinkled with the walnut parmesan.