Pasta and legumes are made for each other. Together they are perfectly nutritious and delicious vegan eats because they pack a huge protein and fiber wallop. They also offer a perfect opportunity to create pasta dishes that are low-fat or even fat-free and utterly flavorful. My Slow Cooker Lentil Bolognese recipe today is a perfect example of a pasta sauce that’s meaty, delicious, healthy and – best of all– easy. This is also a versatile dish that would go great with not just pasta but also with quinoa or brown rice. I have a fat-free option for you in the recipe, but keep in mind that you are using just one teaspoon of oil for a recipe that makes eight servings, which means you get no more than 5 calories per serving from the fat. To serve the bolognese, use a pasta that’s either broad– like pappardelle– or a shaped pasta like penne rigate, elbows, or shell pasta. You want something that’s wide enough to serve as a vehicle for the bolognese, or shaped so it will suck in and hold the sauce. The bolognese is gluten-free, so if you are a gf’er you can make it with gluten-free pasta. Check to get new recipe updates by email.
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