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RECIPE: Plant-Based Turkish Pasta
- Yield: Serves 4
Description
The combination of lentils and walnuts really serves up ground meat vibes in this flavorful and less fussy twist on the viral Turkish pasta recipe that recently took the internet by storm. Use your favorite plant-based yogurt, preferably one made from a nut base, rather than a coconut base, for the most neutral flavor.
Ingredients
Units
Scale
- 3/4 cup walnuts
- 2 cups lukewarm water
- 3 Tbsps plant-based butter or olive oil
- 1 onion, chopped
- 1 14–oz can of lentils, drained and rinsed
- 1 Tbsp tomato paste
- 2 tsps onion powder
- 1 tsp ground cumin
- 2 tsps paprika
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 8 oz pasta, any shape
Instructions
- In a bowl, combine walnuts and water. Refrigerate for at least 4 hours, or up to 24 hours. Drain well and chop finely.
- In a large, deep skillet over medium heat, melt butter. Add onion, lentils, and chopped walnuts. Sauté until onion starts to soften, about 3 minutes. Add tomato paste, onion powder, cumin, paprika, salt, and pepper. Cook, stirring regularly, until onions are tender and tomato paste darkens slightly, 2 to 3 minutes.
- Meanwhile, in a large pot of boiling, salted water, cook pasta according to package directions. Drain, reserving 1/2 cup of the pasta water.
- Add pasta to the pan with sauce. Add pasta water, 1 tablespoon at a time, tossing, until sauce easily coats pasta.
- Meanwhile, in a separate bowl, whisk together yogurt, garlic, lemon juice, and salt for the topping.
- Divide pasta between bowls. Top with yogurt mixture and sprinkle with mint and paprika, if using.
Notes
- I used Liviva Low Carb High Protein Spaghetti for added protein.
- For more plant-based cooking ideas, see our full Cheat Sheet for Less Meat.
