Tags: Italian, Pasta, Vegetarian, Entree
enough olive oil
200 grams onion
70 grams carrots
12 grams minced garlic
2 grams salt and pepper
1 grams oregano
2 grams red pepper flakes
1 tomato paste
60 grams white wine
240 grams not-chicken broth
1 fresh tomatoes , some diced and some crushed
100 grams red lentils , rinsed
1 sliced mushrooms
337 grams Rotini
Cook pasta separately and set aside.
Saute onion and carrots in olive oil.
Add garlic and cook for 60 seconds.
Add spices and cook for 30 seconds.
Add tomato paste and incorporate for 1 minute.
Add wine and deglaze pan.
Add remaining non-paste ingredients and bring to boil.
Simmer for 40 minutes, stirring every 10 minutes.
Mix pasta and sauce together and serve.
Shred Permesan on top if desired.