Paul Turcotte

Ragu’ Fagiolo - Protein Pasta with Lentils

Quick, super easy, and delicious. My go-to choice when tired or it’s late.  Packed with protein and fiber from bean pasta and lentils (or any other bean of choice).
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
With mushrooms and cherry tomatoes 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Courses
Cuisine: American, Italian
Calories: 266
Ingredients Method Notes

Ingredients
  

  • 8 ounces protein pasta see notes
  • 24 ounces pasta sauce
  • 1 can lentils - 15 ounce see notes
  • ⅛ tsp cayenne pepper
  • 6-8 Mushrooms sliced optional
  • 8 cherry tomatoes sliced optional
  • 1 tsp Italian seasoning optional

Method
 

  1. Cook the pasta as recommended by the manufacturer. I always texture test a minute or two before the recommended time. The bean-based protein pastas can vary quite a bit. Rince the pasta well. You can mix the sauce into the pasta in the pot or spoon sauce on top of the pasta if you prefer.
    See notes for pasta recommendations.
  2. Any marinara or similar sauce is fine. If you are choosing to add mushrooms and cherry tomatoes, add sliced mushrooms to the pot and cook till the water releases, then add the tomatoes and cook another 3-5 minutes before adding the pasta sauce.
    Mushrooms are generally better for you cooked rather than raw. Cooking breaks down tough cell walls to release nutrients, increases antioxidant activity, destroys toxins like agaritine, and makes them easier to digest. Cooking tomatoes makes them healthier by significantly increasing the availability of the antioxidant lycopene, which helps protect against cancer and cardiovascular disease.
  3. Rinse and drain the lentils (or canned beans of choice), and add the pasta sauce and the lentils to the mushrooms and tomatoes.
    Add the spices, then taste, and adjust the heat as desired.

Notes

Banza is a popular chickpea pasta with high protein and fiber content. Kaizen makes a super protein pasta with fava beans - 80g protein per 8-ounce box.
Protein content varies, so it's always best to check the nutrition label on the specific product you choose.
Explore soybean fettuccini or spaghetti as well for higher protein content.
These specialty bean-based pastas are often gluten-free, low-carb, and suitable for a vegan lifestyle.
Categories: Main courses

by Paul Turcotte

Share

STAY IN THE LOOP

Subscribe to our newsletter.

Leave A Comment

Recipe Rating




Related Posts

  • Vegan Split Pea Sweet Potato Soup

      Vegan creamy oil, gluten and,nut-free comfort food with plenty of protein and fiber. This rich and lightly smokey recipe uses smoked paprika, mushrooms and miso as flavor boosters. Vegan creamy oil, gluten and,nut-free comfort food with plenty of protein and fiber. This rich and lightly smokey recipe uses smoked paprika, mushrooms and miso as

  • Mock Tuna Chickpea Salad

    This mock tuna chickpea salad is simple and quick, made with everyday ingredients and easily customizable for the perfect vegan, gluten-free, tuna salad-like recipe. The key to this delightfully simple recipe is mashing the chickpeas. They become flaky and chewy when mashed.  A little chunky is best. Add in the vegan mayo, onions, celery, and

  • Portobello Fajitas

    This Portobello Mushroom Fajitas recipe is easy, satisfying, and full of flavor, and only takes 30 minutes. It’s fun, and each tortilla can be personalized with different toppings.

  • Protien Rich Red Lentil Tofu

      This delicious tofu-like high-protein food is made from red lentils. This recipe is best air-fried or baked if low or no oil is desired. It is also known as Burmese tofu or Shan tofu, which is typically made from yellow lentils or chickpeas. Lentil tofu, also known as Burmese tofu or Shan tofu, is