This is a great meal to make when you don't have a lot of time to cook dinner. An Instant Pot allows for a nutrient-dense vegan spaghetti dinner in under 30 minutes! While the sauce is cooking, cook up a package or two of your favorite type of spaghetti noodle. Pictured here are organic brown rice spaghetti noodles. This sauce stores and freezes well, so you may want to make a double batch in order to have leftovers on hand! Serve pasta and bolognese with a green salad topped with my Everyday Salad Dressing.
Ingredients
3 tablespoons
extra virgin olive oil
1 medium
onions
diced
2 large
carrots
peeled and diced
3
celery stalks
diced
8 ounces
white button mushrooms
diced
4 cloves
garlic
crushed
2 teaspoons
Italian seasoning
1½ teaspoons
sea salt
½ teaspoons
black pepper
1 cups
French lentils
2 cups
diced tomatoes
5 tablespoons
tomato paste
2 cups
water