Lentil Penne with Plant-Based Bolognese

1. Bring a large pot of seasoned salted water to a boil. Add the pasta, stir and return to a boil. Stir occasionally to keep the pasta from sticking. Cook for about 10 minutes or to preferred tenderness. Drain in a colander and shock with ice to stop the pasta from cooking. Add a small amount of oil to prevent sticking. Season with salt and pepper. Mix thoroughly. Do this ahead of time for service. 

2. To order, retherm the pasta in a large pot fitted with a pasta straining insert. Add the precooked pasta to the strainer and place in the simmering water. Reheat for about 30 seconds and then strain away the water. Add just the pasta to a saute pan.

3. Add the bolognese to the saute pan. Stirring constantly, heat the bolognese and pasta until it reaches at least 165°F. Adjust the consistency with a little bit of the pasta water if needed and season with salt and pepper.

4. Plate the pasta and sauce in a shallow bowl and garnish with Parmesan Reggiano cheese and a basil leaf. Serve immediately.

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