Fusilli Ragu Rustico

Mamma Mia! This fantastico fusilli dish comes complete with a creamy rustic ragu sauce of mushrooms, lentils and fire roasted red peppers. One bite and you'll feel like you're in Roma. 

INGREDIENTS:

• 14 ounces of Fusilli or Penne pasta
• 2 Tbs of olive oil
• 1 medium sweet onion, diced
• 3 large cloves of garlic, minced
• Salt & Pepper, to taste
• 16 ounces of sliced and then roughly chopped crimini mushrooms
• 2 cups of jarred fire roasted red peppers, drained and diced
• 1/4 cup of red wine
• Agave syrup, to taste
• 1 tsp of oregano
• 1 tsp of thyme
• 1 tsp of basil
• 1 Tbs nutritional yeast
• 3 cups of chunky plain marinara sauce (you can add 1 can of diced tomatoes if you can't find store bought "chunky")
• 2 Tbs Tahini of smooth/runny consistency
• 1 can of lentils, drained
• 1 bunch of fresh parsley
• Red pepper flakes
• Vegan parmesean

DIRECTIONS:

1. Bring a large pot of water to a boil for the pasta.

2. In a large saucepan, over medium heat, add oil, onion, garlic, and some salt and pepper. Sauté for 4 to 5 minutes, until the onion is softened.

3. Stir in the red wine, mushrooms, oregano, basil, nutritional yeast and thyme and cook for 7 to 8 minutes over medium-high heat, until most of the liquid cooks off.

4. When the water for the pasta boils, add the pasta and cook until al dente, following package directions.

5. Add marinara sauce, lentils, roasted red pepper, tahini, and agave, into the saucepan and stir. Simmer over medium heat, uncovered, for a few more minutes.

6. Drain the pasta and rinse it with cold water. Toss the pasta into the ragu sauce until thoroughly combined. Taste and season with salt and black pepper. Heat for a couple of minutes. Serve and top with fresh chopped parsley, vegan parmesean and red pepper flakes. 

*This recipe was adapted from Oh She Glows