Vegan Pasta and Lentil Casserole | The Best Recipes

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Vegan Pasta and Lentil Casserole

"This dish was inspired by a lot of ingredients and combinations in my head and this is how it played out. I am very happy with the result and can't wait to enjoy this during lunches at work!"

Ingredients :

• 2 tablespoons extra-virgin olive oil
• 1 onion, diced
• 1 head garlic, sliced
• 1 (8 ounce) package sliced mushrooms
• 1 Japanese eggplant, halved and sliced
• 6 cups diced buttercup squash
• 1 (28 ounce) can diced tomatoes
• 1 cup red lentils
• 4 cups small pasta shells
• 6 cups vegetable stock
• 1/4 cup rice vinegar
• 1/4 cup soy sauce
• 1 tablespoon tomato paste
• 1 cup nutritional yeast
• 1 (.75 ounce) package basil leaves, cut into thin strips
• 1/2 teaspoon hot paprika (optional)
• 1 pinch ground black pepper to taste

Instructions :

Prep : 30M	Cook : 8M	Ready in : 1H5M

• Combine oil, onion, and garlic in a Dutch oven over medium heat. Cook and stir until onion softens, 3 to 5 minutes. Add mushrooms, Japanese eggplant, and buttercup squash sequentially, stirring well after each addition.
• Stir tomatoes into the Dutch oven. Stir in red lentils; add pasta shells. Pour in stock; reduce heat to medium-low and simmer, covered, until pasta is almost fully cooked, about 30 minutes. Stir occasionally to ensure pasta doesn't stick to the bottom of the Dutch oven.
• Mix rice vinegar, soy sauce, and tomato paste together in a small bowl. Pour into the Dutch oven; stir to combine. Stir in nutritional yeast. Add basil, paprika, and black pepper; stir once more.

Notes :

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