Rigatoni with Lentil Walnut Bolognese

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INGREDIENTS

  • 1 16 oz. box rigatoni pasta

  • 1 tablespoon olive oil

  • 1 large yellow onion, finely diced

  • 2 celery stalks, finely diced

  • 2 large carrots, finely diced

  • 4 cloves garlic, minced

  • 2 teaspoon Italian seasoning

  • 1 cup Mariani Walnuts, finely chopped

  • ¾ cup brown lentils, dry

  • ¾ cup red wine

  • 3 cups vegetable broth

  • 1 cup milk or plant-based milk alternative

  • 1 15 oz. can tomato sauce

  • Salt and pepper, to taste

  • Optional: chopped parsley and parmesan, for garnish

INSTRUCTIONS

  1. Cook the pasta according to the instructions on the box.  Drain and set aside.

  2. Heat the olive oil in a large pot over medium heat.  Add the onion, celery, and carrots and sauté for 5-6 minutes, until the onion is translucent.

  3. Add the garlic and Italian seasoning and sauté for an additional 2 minutes.

  4. Add the walnuts, lentils, wine, vegetable broth, milk, and tomato sauce to the pot.  Bring to a simmer and then turn the heat to medium-low.  Simmer for 40-45 minutes, until the lentils are cooked and the sauce is thickened. 

  5. Add the pasta to serving bowls and spoon the Bolognese on top.  Garnish with parsley and/or a sprinkle of parmesan cheese if desired