This dish was inspired by a lot of ingredients and combinations in my head and this is how it played out. I am very happy with the result and can't wait to enjoy this during lunches at work!
Provided by Kameron
Categories Main Dish Recipes Casserole Recipes Noodles
Time 1h5m
Yield 8
Number Of Ingredients 17
Steps:
- Combine oil, onion, and garlic in a Dutch oven over medium heat. Cook and stir until onion softens, 3 to 5 minutes. Add mushrooms, Japanese eggplant, and buttercup squash sequentially, stirring well after each addition.
- Stir tomatoes into the Dutch oven. Stir in red lentils; add pasta shells. Pour in stock; reduce heat to medium-low and simmer, covered, until pasta is almost fully cooked, about 30 minutes. Stir occasionally to ensure pasta doesn't stick to the bottom of the Dutch oven.
- Mix rice vinegar, soy sauce, and tomato paste together in a small bowl. Pour into the Dutch oven; stir to combine. Stir in nutritional yeast. Add basil, paprika, and black pepper; stir once more.
Nutrition Facts : Calories 475.1 calories, Carbohydrate 82.7 g, Fat 6.5 g, Fiber 18.9 g, Protein 26.5 g, SaturatedFat 0.9 g, Sodium 843.9 mg, Sugar 10.5 g
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