• Cook the pasta by following instructions on the packaging. Rinse, drain, and set aside while making the sauce. Read my post above for tips on how to choose healthy pasta for this recipe.
• Heat the olive oil in a large saucepan over medium heat. Add the diced onion and garlic and cook for 5 minutes until fragrant and golden in color.
• Add the tomato passata, canned chopped tomatoes, red lentils, dried basil, dried oregano, nutritional yeast, salt, and vegetable broth.
• Stir all ingredients together, cover, bring to a light boil, reduce heat to low, cover and simmer the sauce for 15 minutes, stirring often.
• Uncover, stir in the cooked pasta and keep cooking under medium heat until the pasta are hot and flavor combined.
• Serve immediately with chopped fresh basil leaves and vegan Parmesan if desired. The recipe serves 6 people.

Storage

• Store in the fridge in a sealed container for up to 3 days or freeze.