Vegan Puttanesca Pasta with Red Lentils

Instructions

1. Sauté the Garlic: In a large pot over medium heat, sauté the garlic in a splash of water for 1–2 minutes until fragrant, adding more water as needed to prevent sticking.

2. Cook Pasta & Lentils: Add the lentils, vegetable broth, pasta, diced tomatoes, oregano, and basil. Stir well, cover, and simmer for 5–8 minutes, stirring occasionally, until the pasta and lentils are tender.

3. Add Bold Flavors: Stir in the olives, capers, and dissolved miso paste. Simmer for another 2–3 minutes to let the flavors meld.

4. Finish & Serve: Remove from heat and fold in the arugula (or spinach) and nutritional yeast. Adjust seasoning if needed.

5. Garnish & Enjoy: Serve immediately, topped with vegan Parmesan if desired.

Tips:

• For extra richness, drizzle with olive oil before serving.

• If the mixture thickens too much, add a splash of broth or water.

• Substitute kale or chard for arugula if preferred.

Enjoy this vibrant, protein-packed twist on a classic! 🌱🍝