We are getting into the heart of comfort food season. In a perfect world I would live on mac and cheese for the next three months.

This is my attempt at a semi-healthy Bolognese type dish. The lentil sauce creates a ragu-like situation that gives off an almost “meaty” vibe.

Did I mention this is a one pot dish? Pasta gets thrown in dry and cooks along with lentils (as seen in my One Pot Mushroom and Kale Pasta). To recap- this dish is hearty, healthy, affordable, easy, with very little clean up! And, most importantly, very yum.

You’ll need:

• 2 tablespoons olive oil (plus more for serving)
• 1 small yellow onion, finely chopped
• 1 medium carrot, peeled and finely chopped
• 2 garlic cloves, finely minced
• 1 cup brown lentils, rinsed
• 1 tablespoon tomato paste
• 3 sprigs fresh thyme
• 1 bay leaf
• Large pinch of red pepper flake
• 10 ounces rigatoni
• 1/3 cup milk
• 5 cups water
• Fresh parsley (for garnish)
• Freshly grated parmesan (amount to taste)
• Salt/Pep

To Make:

1. Heat the olive oil in a large saucepan over medium-high heat. Add the onion and carrot and cook for 3-5 minutes.
2. Add the garlic and stir for one minute.
3. Season with salt/pep. Add lentils, tomato paste, thyme, bay leaf and red pepper flake. Cook for 3-4 minutes.
4. Add the water and bring to boil. Reduce heat to medium low and simmer, with lid slightly ajar, for 40 minutes (or until lentils are tender).
5. Bring the lentils to a boil again. Add the pasta and milk. Cook (uncovered), stirring often, so the pasta doesn’t stick, until the pasta is cooked and the sauce is a creamy and ragu-like. Discard the bay leaf and thyme sprigs.
6. Add freshly grated parmesan. Garnish with a drizzle of olive oil and fresh parsley.

Inspired by TheTastingTable