Today we had a massive snow storm.. it was the perfect day to eat some comfort food 🙂 Pasta was the perfect choice considering that I went outside for 3 hours of shoveling during the day.. bring me a giant bowl of pasta please! haha!
I served my sauce over pasta with sliced vegan italian sausages (You can find the recipe HERE). It was delicious! (not only delicious, but also filled with iron)
(enough for 450g of uncooked pasta)
1 medium onion
3-4 cloves garlic
3 medium carrots
2 celery stalks
1 x 227g mushroom container
1 cup uncooked lentils
2 1/2 cup vegetable broth
3 1/2 cups tomato puree
1/4 cup tomato paste
salt and pepper, to taste
1/2 teaspoon italian seasonings
1/2 teaspoon oregano
1 bay leaf
In a food processor, chop the veggies.
In a skillet over medium heat, heat the oil and cook the veggies. Cook until the veggies are starting to be tender.
Place the cooked veggies at the bottom of your slow cooker. Add all the remaining ingredients. Mix.
Close the lid and cook on HIGH for around 4 hours. You’ll see that the sauce is ready when the lentils are tender.
Serve over pasta and enjoy!