Green Lentil Flour Pasta with Creamy Tomato Sauce and Spinach

INGREDIENTS
- 8 oz (225g) green lentil flour pasta
- 2 cups fresh spinach leaves
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 (14 oz) can diced tomatoes
- 1/2 cup unsweetened almond milk (or any plant-based milk)
- 2 tablespoons nutritional yeast
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt to taste
- Red pepper flakes (optional, for heat)
- Fresh basil leaves, chopped, for garnish
- Vegan Parmesan cheese, for serving (optional)
INSTRUCTIONS
1. Cook the Green Lentil Flour Pasta:
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Bring a large pot of salted water to a boil.
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Add the green lentil flour pasta and cook according to the package instructions until al dente. Drain and set aside.
2. Prepare the Creamy Tomato Sauce:
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In a large skillet, heat the olive oil over medium heat.
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Add the chopped onion and sauté until translucent, about 3-4 minutes.
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Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
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Pour in the canned diced tomatoes (with their juices) and bring to a simmer.
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Add the unsweetened almond milk, nutritional yeast, dried basil, dried oregano, salt and red pepper flakes (if using). Stir to combine.
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Let the sauce simmer for about 10-15 minutes, allowing the flavors to meld and the sauce to thicken.
3. Add Spinach and Assemble:
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Stir in the fresh spinach leaves and let them wilt in the creamy tomato sauce.
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Add the cooked green lentil flour pasta to the skillet and toss to coat the pasta in the sauce and spinach.
4. Serve:
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Divide the Green Lentil Flour Pasta with Creamy Tomato Sauce and Spinach among serving plates.
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Garnish with freshly chopped basil leaves for a burst of freshness.
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Sprinkle vegan Parmesan cheese on top if desired.
Enjoy your nourishing and flavorful Green Lentil Flour Pasta! This dish combines the protein-packed goodness of lentil flour pasta with a creamy and aromatic tomato sauce for a delightful and wholesome meal.