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Whole Wheat Pasta With Lentil Bolognese


  • 1 28-ounce jar salt-free diced tomatoes, undrained
  • 1 medium red onion, finely chopped
  • 3 cloves garlic, minced
  • 8 ounces cremini mushrooms, finely chopped
  • 1/4 cup tomato paste
  • 2 tablespoons nutritional yeast
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon red pepper flakes
  • 1 1/2 cups cooked or canned lentils
  • 8 ounces whole wheat pasta


Step 1

Pour the liquid from the jar of tomatoes into a large skillet over medium heat, Set the tomatoes aside for now.


Step 2

Add the onion and garlic and cook, stirring occasionally, until softened, about 5 minutes.

Step 3

Add the mushrooms and cook for 2 more minutes; then stir in the tomato paste, nutritional yeast, Italian seasoning and red pepper flakes.

Step 4

Stir in 1 cup of water, and then add the tomatoes and lentils and simmer, stirring frequently, simmer for 15 minutes, or until sauce has thickened. Taste and just seasoning, if needed.

Step 5

While the sauce is simmering, cook the spaghetti in a large pot of boiling water, stirring occasionally, until it is al dente. To serve, top the pasta with the sauce.