Whole Wheat Pasta with Marinara and Roasted Peppers

Instructions

1. 1

   Roast the vegetables

   • Preheat your oven to 400°F (200°C).
   • On a large baking sheet, toss the sliced bell peppers, zucchini, and onion with 1 tbsp of olive oil, 1/4 tsp salt, and 1/4 tsp black pepper.
   • Spread the vegetables in a single layer.
   • Roast for 20-25 minutes, until tender and slightly caramelized at the edges.
2. 2

   Cook the lentils and pasta

   • While the vegetables roast, bring 1.5 cups of water to a boil in a small pot. Add the rinsed lentils, reduce heat, and simmer for 20-25 minutes until tender. Drain any excess water.
   • In a separate large pot, bring water and 1 tbsp of salt to a rolling boil.
   • Add the whole wheat pasta and cook according to package directions until al dente (usually 9-11 minutes).
   • Reserve 1/2 cup of pasta water before draining the pasta.
3. 3

   Prepare the fresh tomato sauce

   • Bring a pot of water to a boil. Score a small 'X' on the bottom of each tomato. Blanch for 30-60 seconds, then transfer to an ice bath. Peel the skins, remove cores, and crush the tomatoes by hand or in a blender.
   • In a large saucepan over medium heat, add the minced garlic and sauté for 1 minute until fragrant.
   • Add the crushed fresh tomatoes, cooked lentils, 1/2 cup water, Italian seasoning, remaining salt, and pepper.
   • Bring the sauce to a simmer, then reduce heat to low. Let it gently simmer for 15-20 minutes for the flavors to meld and the sauce to thicken.
   • Stir in the nutritional yeast until well combined.
4. 4

   Combine and serve

   • Add the drained pasta and roasted vegetables to the pot with the marinara sauce.
   • Toss everything together until the pasta and vegetables are well-coated. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
   • Serve hot, garnished with fresh chopped basil.