Whole wheat spaghetti: 60g (dry), Lentils (brown or green/canned): 100g (1/2 cup), Mushrooms: 50g (1/2 cup, chopped), Onion: 30g (1/4 cup, diced), Carrot: 30g (1 small, diced), Celery: 20g (1 small stalk, diced), Garlic: 3g (1 clove, minced), Tomatoes (canned, crushed): 100g (1/2 cup), Tomato paste: 5g (1 tsp), VWater: 60ml (1/4 cup), Olive oil: 5ml (1 tsp), Dried oregano: 1g (1/4 tsp), Dried basil: 1g (1/4 tsp), Nutritional yeast: 5g (1 tbsp, optional), Salt and Black pepper: to taste
1. Cook 60g whole wheat spaghetti according to package directions. Drain and set aside. 2. Heat 5ml olive oil in a large skillet over medium heat. 3. Add 30g diced onion, 30g diced carrot, and 20g diced celery. Cook until softened, about 5 minutes. 4. Add 3g minced garlic and cook for 30 seconds. 5. Add 50g chopped mushrooms and cook until they release their moisture and begin to brown, about 5 minutes. 6. Add 5g tomato paste and cook for 1 minute. 7. Add 100g crushed tomatoes, 60ml water, cooked/canned lentils, 1g dried oregano, 1g dried basil, salt, and black pepper to taste 8. Simmer for 10-15 minutes, stirring occasionally. 9. Serve sauce over cooked spaghetti and top with 5g nutritional yeast (if using).
HerNutrea provides science-backed guidance and community support. Please note that our microbiome test is for informational purposes, not for diagnostic purposes. Our content is for educational purposes and does not replace professional medical advice. For any health concerns or questions, please consult your healthcare provider.
