First off, I want to thank each and every one of you that have tried my recipes, read any of my post, and to all of you that have followed me all these years… Thank you. I genuinely appreciate the love and support you have showed me and my recipes. Especially, thank you for sticking around while I blipped off the radar for several years to help my husband start companies, and to settle into life as a mother to two lovely daughters.

I miss sharing my recipes and am planning on posting new ones more often! But bare with me, I’m trying to get the hang of this again! I feel like I am learning everything about recipe blogging all over again. It’s been so long!

This pasta recipe is one made up by accident really… my girls (6yo & 3yo) wanted spaghetti on a night that I was low on pantry staples. I made this using what I had on hand at the time and also wanted it to be a quick easy meal. The crunchy mom that I am, I of course had to sneak in veggies and a source of protein, while also making it delicious!

After my 6yo had repeatedly asked for more and more, after her third serving I was thinking “okay this pasta is the real deal”. So here I am, sharing it with you 🙂

This pasta took me under 30 minutes to make and CAN be done in one pot as long as you don’t mind the noodles being set aside while quickly cooking up the sauce.

This pasta is:

Simple

SO easy

Garlicy

and kid friendly!

If you try this recipe, don’t forget to let me know what you think! Leave a comment below,  on Facebook, or snap a pic of your results and tag #myconscious_kitchen on Instagram.

Ingredients:

16 oz Spaghetti noodles

2 Tablespoons Olive Oil

4 Cloves Garlic, minced

2 Carrots, diced

1 can cooked Green Lentils

1 Teaspoon Italian Seasoning

1/2 Teaspoon Salt

Black pepper to Taste

1 can Tomato Paste (6oz)

1 3/4- 2 cups Vegetable Broth

Nutritional Yeast, to taste

Fresh Basil, to taste

Method:

Bring a large pot of water to a boil and cook noodles according to package instructions.

Meanwhile, in a separate pan (3qt. sauce pan or 10in skillet) over medium heat. Cook garlic, and carrots in olive oil until garlic is fragrant, about 2-3 minutes.

Stir in tomato sauce. Then add in vegetable broth a little at a time, mixing in-between pouring. Starting with the lesser amount, adding more if you like a thinner sauce.

Add in lentils, Italian seasoning, salt, and pepper.

Give a quick stir.

Lower heat, and simmer uncovered until carrots are fork-tender. About 5-8 minutes.

Taste and add more salt & pepper if needed.

Stir in cooked, drained noodles.

Top with Nutritional yeast and fresh basil

**Alternately, If wanting to use less dishes. You can cook the noodles first, drain, set aside. Reuse same pot for the sauce, that you used for the pasta.**

Serves: 4

Enjoy!!