When it comes to spaghetti, I’m like a little kid. The pooled marinara, the blizzard of shredded cheese, the thick, seemingly endless nest of noodles — it’s 100% for me. As an adult, though, I try to up the health factor when I indulge in pasta: no enriched carbs, plenty of veggies (even if it’s just in the sauce) and a decent serving of plant-based protein to make the dish truly satisfying.

Enter in this ultimate grown-up pasta: Spicy Red Lentil Spaghetti. The spice comes from a serrano pepper, red pepper flakes and smoked paprika; it’s more of a slow, tip-of-the-tongue burn than it is an all-out scorcher. Organic red lentil spaghetti includes 12 grams of protein per serving, and cooked red lentils give the sauce a Bolognese-like texture. The sauce is absolutely loaded up with veggies and spices, and special ingredients like soy sauce (trust me) and nutritional yeast amp up the volume on the umami. In short: this makes for a seriously balanced, absolutely delectable plate of spaghetti.

Note: leave off the cheese to make it vegan, and sub in tamari or coconut aminos to make it gluten-free. Enjoy!

INGREDIENTS

1 yellow onion, diced
5 garlic cloves, minced
4 large carrots, peeled & diced
1 serrano pepper, minced
7 Roma tomatoes
1 T. dried oregano
1 T. fresh basil, minced
2 t. + 1/2 t. red pepper flakes
2 t. smoked paprika
2 T. nutritional yeast
1/2 t. cayenne
1 t. Italian seasoning
1/2 t. garlic powder
1/2 t. onion powder
Pinch of white sugar
1 T. soy sauce or tamari (optional, but it adds a fabulous umami flavor to the sauce)
15 oz. tomato sauce
3 T. tomato paste
5 T. olive oil
1 cup vegetable broth
3/4 c. dry red lentils
8 oz. spaghetti (we used Explore Cuisine’s Organic Red Lentil Spaghetti)
Shredded Romano cheese, to garnish (optional)
Salt & pepper, to taste

STEPS

1) Preheat the oven to 375 degrees. Slice the Roma tomatoes in half and toss with 2 tablespoons olive oil + 1/2 teaspoon each of garlic powder, onion powder and red pepper flakes. Season with salt & pepper. Line a baking sheet with parchment paper and place the tomatoes cut-side up. Roast in the oven for one hour. Once cooled, dice the tomatoes.

2) Heat a large pot over medium heat and add 2 tablespoons olive oil. Once hot, add the onion, garlic, carrots and serrano pepper and sauté for 5 minutes.

3) Add the diced tomatoes, 1 tablespoon dried oregano, 1 tablespoon fresh basil, 2 teaspoons red pepper flakes, 2 teaspoons smoked paprika, 2 tablespoons nutritional yeast, 1/2 teaspoon cayenne, 1 teaspoon Italian seasoning, 1 tablespoon soy sauce/tamari, 15 oz. tomato sauce, 3 tablespoons tomato paste, 1 tablespoon olive oil, 1 cup vegetable broth and a pinch of white sugar. Stir well to combine, then simmer on low for 30 minutes, stirring occasionally.

4) Add the dry red lentils to a small pan with 1 1/2 c. water. Bring to a boil, then reduce heat to low and simmer. Red lentils cook much faster than brown lentils and become mushy quickly, so be sure to watch the lentils. They’ll likely be done in about 5-8 minutes. You want to ensure they still retain their shape and color — if the lentils burst, they’ll turn into a yellow paste.

5) Cook the pasta according to package directions. Drain, rinse under cold water, and set aside.

6) When the sauce is done simmering, remove it from the heat and stir in the cooked lentils. Next, add the pasta directly to the pot, and use tongs to coat the pasta full in the sauce. Plate the pasta and top with grated romano cheese, if desired.