Spicy Beluga Pasta Sauce with Mushrooms and Wine is the perfect alternative to meat based pasta sauces. Great for any kind of pasta, and as a lasagna filling too. Freezes well. Gluten free, meatless, and vegan.
10ouncesbell peppers (diced)(I used yellow and orange)
19ouncescanned petit cut tomatoes(1 can)
1tspred chili flakes
14ouncestomato sauce(1 can)
2tbspchopped fresh basil(for garnish)
Fresh grated Parmigiano Reggiano(for garnish)
Soak mushrooms in the red wine for approximately 30 minutes.
Drain and squeeze the mushrooms. Reserve the wine. Chop the mushrooms.
Rinse lentils and set aside.
Heat a heavy bottom skillet over medium-high heat.
Add the olive oil.
Add the onion, garlic, and chili flakes. Sauté for 5 minutes.
Add the Italian seasoning, salt, pepper and the reserved wine. Bring to a boil, reduce heat slightly and simmer for 3 minutes.
Add the drained lentils and cook for an additional 5 minutes.
Add the mushrooms and peppers. Cook for 5 minutes.
Add the water, tomatoes and tomato sauce. Bring to a boil, reduce heat and cook for 25-30 minutes (until desired sauce consistency).
Remove from heat.
Serve over your favourite pasta garnished with chopped fresh basil and grated parmesan cheese.
This is the perfect "meatless" pasta sauce that can also be used for lasagna. Lots of protein and a nice "spicy" flavour for a homemade heart healthy meal.
Makes approximately 7 cups of sauce.
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