Red Lentil Pasta
Red lentils and roasted vegetables make this pasta both flavorful and packed with wonderful nutrition! Great for kids and adults looking for a tasty quick meal.
Ingredients
For the Lentils
- 6 tablespoon raw red lentils
- 1 cup water
For the Roasted Vegetables
- ½ cup cherry tomatoes
- ½ cup multi-colored bell peppers, chopped (orange and red are best)
- ½ cup yellow onion, chopped
- 1-2 large garlic cloves
- sprinkle of sea salt
- freshly ground black pepper to taste
- olive oil (to spray on baking sheet and on top of vegetables)
For the Noodles
- 5 cups cooked Cellentani noodles (equals 2 ½ cups raw Cellentani)
For the Sauce (will add to roasted vegetables)
- ¾ teaspoon sea salt
- 2 tablespoon fresh flat leaf parsley, packed (or ¾ teaspoon dried parsley)
- ¾ teaspoon dried basil
- ½ teaspoon dried oregano
- 1 ½ teaspoon olive oil
- ¼ cup low sodium vegetable broth
- 1 ½ tablespoon tomato paste, no salt added
Instructions
- Preheat oven to 450°F. If you're using a convection oven no need to preheat.Wash and prep vegetables.
Cook the Lentils
- In a small saucepan add 1 cup water and 6 tablespoon raw lentils. Give them a quick stir to release any sticking on the bottom. Cover and bring to a boil (takes about 8 minutes), then decrease heat to maintain a simmer, stirring occassionally to avoid sticking. Crack the lid slightly and cook for 8 more minutes or until softened. There will be a little excess water which is fine for this recipe and you'll want that liquid later.
Roast Vegetables While the Lentils Cook
- Lightly spray a baking sheet with olive oil and lay out all prepared vegetables. Spray again with a little olive oil and sprinkle with sea salt and freshly ground black pepper. Roast at 450°F for 20-25 minutes.*Option to saute the vegetables stovetop instead. Heat a large skillet on medium heat with a drizzle of olive oil. Toss in prepared vegetables with a sprinkle of sea salt and freshly ground black pepper. Saute for about 4-5 minutes.
Cook the Noodles While the Vegetables Roast
- Bring a medium-sized saucepan of water to a boil. Add 2 ½ cups Cellentani noodles and cook until al dente. Drain and transfer to a large mixing bowl and keep covered to keep warm.
Combining Everything
- Once veggies are done roasting, transfer them to a heat-safe blender. Add all remaining ingredients for the sauce to the blender. Blend until smooth. Immediately add the sauce to the noodles and combine. *Option to transfer roasted veggies to a medium-sized saucepan, add all remaining sauce ingredients, and blend with an emmersion blender)
- Garnish with finely grated Havarti or Parmesan and fresh parsley
- Option to add ground chipotle for heat