Penne with Creamy Lentil Sauce
Savory, tangy, and creamy, with a hint of smokiness – this sauce has it all! Lentils and pasta never tasted so good together.
- 1 medium onion, finely chopped
- 1 carrot, finely chopped
- 1 rib celery, finely chopped
- 1 garlic clove, minced
- ½ c. vegetable stock
- Two 15 oz cans diced tomatoes
- 1 c. lentils, picked over and rinsed
- ¼ c. tomato paste
- One 15 oz can Great Nothern or Canellini beans, rinsed and drained
- ½ c. unsweetened soy milk
- ½ t. liquid smoke seasoning
- Salt and freshly ground pepper to taste
- 16 oz penne or other tube-shaped pasta
In a large saucepan or Dutch oven, sauté the onion, carrot, celery and garlic in a little water until vegetables begin to soften.
Add the vegetable stock, tomatoes, lentils, and tomato paste. Simmer over medium heat for 15 minutes.
Meanwhile, combine the beans and soymilk in a blender (or use a hand blender) and process until smooth. When sauce has finished simmering, add bean mixture and liquid smoke seasoning. Mix well and simmer for 3-5 minutes until heated through.
While sauce is simmering, cook pasta in boiling water until al dente. Drain.
To serve, ladle sauce over pasta and garnish with an additional twist of black pepper if desired.
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