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).
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