Plant-Based Pasta Bolognese

I love simple but nutritious and delicious dishes. Today’s Red Lentil pasta Bolognese is just that! Even my non-lectin-free family approved. They couldn’t tell they are eating plant-based pasta!

The red lentil pasta takes only one minute of pressure cooking to eliminate lectins! In the meantime, you can make the Bolognese sauce with typical ingredients – onion, garlic, grass-fed beef or Quorn Meatless Grounds, spices, and strained tomato sauce (preferable Pomi). Finally, top everything with real grated Italian Parmigiano Reggiano cheese with casein 2 milk.

This is for Phase 3 of the Plant Paradox only!

Ingredients

1 bag of Red Lentil Pasta
1 package (16 oz) of grass-fed beef
Avocado oil
1 onion
3 cloves garlic
1 cup strained tomato sauce like Pomi
1 Tbsp dry oregano
1 tsp Sea Salt or more
Fresh ground black pepper
Fresh parsley
Parmigiano Reggiano (optional)

Directions

Add the red lentil pasta into an Instant Pot, add water just to cover the pasta, add 1 tsp of salt.
Cover, press Pressure Cook on High Pressure for 1 minute with 10 minutes natural release.
In the meantime, dice the onion, add a little bit of oil to the pan, warm to medium heat.
Add the onion and pressed garlic to the pan and cook until fragrant.
Add the ground meat, stir, and let the meat brown stirring occasionally.
Add oregano, salt & pepper, and tomato sauce. Stir, cover, and cook for another 10 minutes.
Cut the parsley and add 3/4 to the meat mixture, stir, and let cook for another 1 to 2 minutes. Turn the heat off.
Transfer the pasta from the instant pot to the pan with the meat (or transfer both to a larger pot) and mix together.
Serve topped with a few fresh leaves of parsley and grated Parmigiano Reggiano (optional).