Measurements

• 1 cup Basil Leaves
• 2 Carrots
• 2 Celery stalks
• 1 can
• 4 cloves Garlic
• 1 tbsp Italian Seasoning
• 1 cup Lentils
• 2 tbsp Olive Oil
• 1/4 cup Parmesan Cheese, grated (optional)
• 1/2 tsp Pepper
• 1/2 tsp Red Pepper Flakes
• 1 tsp Salt
• 12 oz Gluten
• 2 tbsp Tomato Paste
• 2 cups Vegetable Broth
• 1 Yellow Onion

Preparation Method

• Cook the gluten-free spaghetti according to package instructions.
• Drain and set aside.
• In a large pot, heat olive oil over medium heat.
• Add the diced onion, carrots, and celery.
• Sauté for 5-7 minutes until vegetables are tender.
• Add minced garlic and cook for another 1-2 minutes until fragrant.
• Stir in the tomato paste, Italian seasoning, salt, pepper, and red pepper flakes.
• Cook for 2-3 minutes.
• Add the crushed tomatoes, vegetable broth, and cooked lentils (or mushrooms).
• Bring to a simmer and cook for 20-25 minutes, stirring occasionally.
• Adjust seasoning to taste.
• If using, stir in the chopped basil leaves and cook for an additional 2 minutes.
• Serve the sauce over the cooked spaghetti.
• Top with grated Parmesan cheese if desired.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.