This easy one-pot vegetarian pasta delivers delicious and healthy flavors that the whole family will enjoy.
Recipe tags: vegetable base, easy difficulty, main, vegetarian, stovetop
| 12 oz | spaghetti |
| ¼ lb | mushrooms, chopped |
| 1-15oz can | lentils |
| 1 | onion, diced |
| 1 | carrot, diced |
| 2 | stalks celery, diced |
| 1 can | (15 oz) diced tomatoes |
| 3 Tbsp | Better Than Bouillon® Seasoned Vegetable Base |
| 4 Tbsp | chopped fresh rosemary |
| ⅓ cup | grated Parmesan cheese |
| 2 Tbsp | olive oil |
| 2 Tbsp | finely chopped fresh parsley |
In large, high-sided skillet or sauté pan, layer spaghetti, mushrooms, lentils, onion, carrot, celery, diced tomatoes, Seasoned Vegetable Base and rosemary; pour 4 cups water over top.
Cover and bring to boil, stirring occasionally. Cook for 8 to 10 minutes or until pasta is tender but firm and almost all of the water has been absorbed. Stir in Parmesan, olive oil and parsley.
For a creamy Bolognese sauce, serve spaghetti with a dollop of ricotta cheese.