Bon Appétit's Black Lentil Bolognese Arrabbiata Sauce and Spaghetti
INGREDIENTS FOR THE MACADAMIA NUT PARMESAN:
½ cup macadamia nuts, grated
1 tsp onion powder
½ tsp garlic powder
1 tsp nutritional yeast powder
½ tsp kosher salt
FOR THE LENTILS (YOU CAN DOUBLE THIS FOR ADDED PROTEIN):
¼ cup black lentils
1 cup vegetable broth
FOR THE BOLOGNESE:
24 oz Rao’s Homemade® Arrabbiata Sauce
½ cup pasta water
1 lb Rao’s Homemade® Spaghetti
1 tbsp olive oil (for the pasta water)
1 tbsp kosher salt (for the pasta water)
Garnish: Fresh Parsley & Red Pepper Flakes
Make the macadamia nut parmesan by combining the grated parmesan, onion powder, garlic powder, nutritional yeast powder, and salt in a small bowl. Set aside.
In a small pot, bring vegetable broth to a boil. Add your lentils, stirring slowly, and reduce heat to a simmer. Simmer for 25-30 minutes until tender and most of the water is cooked out.
Set a large pot of water to boil. Add salt and olive oil. The olive oil will help to prevent clumping. Add Rao’s Homemade® Spaghetti and cook your pasta till al dente, stirring occasionally during the cooking process to avoid clumping.
Strain your pasta, but reserve ½ cup of pasta water for later. Set aside.
In a medium saucepan, add your cooked lentils and contents of Rao’s Homemade® Arrabbiata Sauce. Bring to a steady simmer over medium heat, stirring occasionally, about 7-10 minutes.
In a large bowl, combine your pasta, pasta water, and sauce until every piece of fettuccine is well coated.
Serve immediately and garnish with fresh parsley, macadamia nut parmesan, and red pepper flakes. Enjoy!