Rigatoni Bolognese with Roasted Brussels Sprouts & Garlic Oil

Rigatoni Bolognese

with Roasted Brussels Sprouts & Garlic Oil

dinner

Quick cooking red lentils are a surprising and satisfying choice in this hearty bolognese. The gluten-free rigatoni is made from chickpeas, and they’re the perfect vehicle for this tasty sauce and the savory roasted Brussels sprouts. Pro tip: before cooking the lentils, make sure to rinse and sort them to ensure there are no stones or other random debris is in the mix (it’s rare, but always good to check).

Winter Recipes Quick and Easy Seasonal Menu Comfort Foods Soy-Free Nut-Free High-Protein Gluten-Free Pasta Hearty Vegetables Beans/Legumes Dinner Italian
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
680
FAT
15g
CARBOHYDRATES
129g
PROTEIN
43g

MAIN INGREDIENTS

  1. 1 shallot
  2. ¼ cup red lentils
  3. 1 cup crushed tomatoes
  4. 6 oz Brussels sprouts
  5. 2 cloves garlic
  6. ½ tsp dried oregano
  7. 1 tsp nutritional yeast
  8. ¼ tsp red chile flakes
  9. 1 box Banza rigatoni
  10. Fresh basil
  11. 4 tbsp + 1 tsp olive oil*
  12. Salt and pepper *
  13. *Not included
  14. For full ingredient list, see Nutrition
Allergens: N/A
Nutrition

TOOLS

  • Large pot
  • Baking sheet
  • Small saucepan

INSTRUCTIONS

1
Begin the lentil bolognese

Preheat oven to 425°F. Place a large pot of salted water on to boil for the rigatoni. Peel and mince the shallot. Rinse and sort the lentils. Place a small saucepan with 2 tsp olive oil over medium-high heat. Add the minced shallot and cook until slightly softened, about 2 to 4 minutes. Stir in the lentils, just 1 cup crushed tomatoes, and 1 ¼ cups water. Bring to a boil, reduce heat, and simmer until Step 5.

2
Roast the Brussels sprouts

Trim and halve the Brussels sprouts. Transfer to a baking sheet and toss with 2 tsp olive oil and a pinch of salt and pepper. Roast until tender and browned in places, about 11 to 13 minutes.

3
Prepare the garlic oil

Mince the garlic and add to a small bowl. Add the dried oregano, nutritional yeast, as many of the red chile flakes as you’d like, a pinch of salt, and 3 tbsp olive oil. Stir the garlic oil to combine.

4
Cook the rigatoni

Drop the rigatoni into the boiling water, stir, and reduce heat slightly. Cook until al dente, about 6 to 8 minutes. Reserve ½ cup pasta water and drain the rigatoni. Return rigatoni to the pot off of the heat and stir in just 2 tbsp garlic oil and a pinch of salt.

5
Season the bolognese

Add just ¼ cup of the reserved pasta water to the lentil bolognese and stir. Add more pasta water if you prefer a thinner sauce. Taste and season the lentil bolognese with salt. Tear the basil leaves and add just half the torn basil to the rigatoni and stir.

6
Serve

Divide the rigatoni between large, shallow bowls and ladle on the lentil bolognese. Drizzle with the remaining garlic oil and sprinkle with the remaining basil and any remaining chile flakes. Serve with the roasted Brussels sprouts.