The whole wheat penne with lentil Bolognese is a healthy yet flavorful dish, considered as a single course, ideal for vegetarians or those who want to eat healthily. When you taste it, you will be amazed by the delicious taste it has.
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter and Spring, All seasons
Ingredients
- 11 oz whole wheat pasta (penne)
- 7 oz cooked lentils
- 1 package tomato pulp
- Half onion
- Half carrot
- Half small glass dry white wine
- to taste extra virgin olive oil
- to taste salt
- to taste dried oregano
- 2 leaves bay
Tools
- 1 High-sided saucepan
- 1 Pot
- 1 Cutting board
- 1 Knife
- 1 Colander
Whole Wheat Penne with Lentil Bolognese Steps
Let’s see how to prepare the penne.
First, prepare the Bolognese, chop the onion and carrot and place them in a non-stick pot, add some oil and sauté them over low heat. When they are sautéed, add the drained lentils, the white wine, and let it evaporate. Once the wine has evaporated, add the tomato pulp, salt, pepper, and oregano, mix well and bring to a boil, lower the heat, cover with a lid and continue cooking for 15 minutes, stirring occasionally. If needed, add a little water. After 15 minutes, add the bay leaves and continue cooking for about 5/10 minutes. When you are halfway through cooking the Bolognese, put a pot of salted water on the heat, as soon as it boils, add the pasta and cook it for the time indicated on the package, drain it al dente and season with the prepared Bolognese. If you want a single course, be generous with the sauce, I assure you it’s a delicacy.
notes
If there is any leftover Bolognese, store it in a closed container in the refrigerator for a maximum of three days. You can also freeze it with appropriate containers.
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