Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Tagliatelle Verde with Lentils, Red Wine and Tomato Sauce

Pasta - Pasta - red - -

INGREDIENTS

1 large onion, chopped
3 T olive oil
2 garlic cloves, crushed (minced)
1/2 t ground cinnamon
225 g / 8 oz / generous cup red lentils, washed
425 g / 15 oz can tomatoes
450 ml / 15 fl oz / scant 1 1/2 cups water
75 - 150 ml / 2.2 - 5 fl oz / 1/2 cup red wine
Salt and freshly ground black pepper
225 - 350 g / 8 - 12.3 oz / 2 2/3 - 4 cups tagliatelle verde
50 - 125 g / 1.7 - 4.5 oz / 1/2 - 1 cup grated (shredded) vegan cheese, to serve, optional

METHOD

Fry the onion in 2 tablespoons of the oil for 10 minutes then add the garlic, cinnamon, lentils, tomatoes, wine and water and bring to the boil. Let the mixture simmer gently for about 20 minutes, until the lentils are tender. Taste and season with salt and pepper.

A little before the end of the cooking time for the sauce, bring a large panful of water to the boil. Add the pasta, stir, then let the pasta boil uncovered for 7-10 minutes or until just tender. Drain the pasta and return it to the still warm saucepan with some salt.

Either add the lentil and tomato mixture to the pasta and mix or just toss the pasta in the remaining tablespoon olive oil then serve it on warmed plates and spoon the sauce over it. Sprinkle the 'cheese' over the top, if using.

posted by Mr Falafel

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