with Roasted Brussels Sprouts & Garlic Oil
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).
- 1 shallot
- ¼ cup red lentils
- 1 cup crushed tomatoes
- 6 oz Brussels sprouts
- 2 cloves garlic
- ½ tsp dried oregano
- 1 tsp nutritional yeast
- ¼ tsp red chile flakes
- 1 box Banza rigatoni
- Fresh basil
- 4 tbsp + 1 tsp olive oil*
- Salt and pepper *
- *Not included
- For full ingredient list, see Nutrition
- Large pot
- Baking sheet
- Small saucepan
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.
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.
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.
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.
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.
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.