Open Tagliatelle Bolognese
1 hours 6 minutes total
This recipe is perfect for a hearty and healthy plant-based meal. It is a lentil-based version of the classic Italian pasta dish, made vegan and gluten-free. With just a few simple ingredients and steps, you can create a delicious and satisfying meal that will leave you feeling nourished and satisfied.
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|250g (8,8oz)||Barilla® gluten-free Tagliatelle or Fettuccine|
|200g||lentils (soaked overnight)|
|40g||carrot, peeled and minced|
|40g||yellow onion, peeled and minced|
|100ml||extra-virgin olive oil|
|100ml||alcohol-free red wine|
|2||fresh bay leaves|
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Here are four easy steps to cook the perfect open tagliatelle bolognese recipe:
The day before, soak the lentils in water overnight.
Heat the oil in a saucepan over medium heat and sauté the minced vegetables (carrot, celery, onion) with the bay leaves.
Add the soaked and drained lentils or use a 1 can of drained lentils. Pour in the red wine and let it evaporate completely. Reduce the heat to low and add the tomato purée. Season with salt and pepper, add 160 ml water, and cook over low heat for about 45 minutes.
Bring a pot of salted water to a boil and cook the tagliatelle until it is al dente; drain.
Transfer pasta to the meat sauce and toss to combine adding 5 gr of nutritional, , sprinkling with the nutritional yeast.
Did you know you can now cook your pasta cutting emission by up to 80%? Try using Passive Cooking, and innovative method that involves using residual heat from just-boiled water to cook pasta, eliminating the need for constant boiling and monitoring. The result is a more sustainable, energy-efficient, and time-saving way to cook pasta.