Red Lentil Pasta (Print Version)
# Ingredients:
→ Pasta and veggies
01 -
1 large garlic clove, minced
02 -
1 medium onion, chopped up nice and small
03 -
80g sun-dried tomatoes in oil, drained and roughly sliced
04 -
300g baby spinach, rinsed and chopped
05 -
250g red lentil pasta (lots of protein and no gluten)
→ Creamy sauce fixings
06 -
1 tablespoon olive oil or canola oil
07 -
150ml veggie broth
08 -
2 tablespoons tomato paste
09 -
100ml cooking cream (15% fat)
→ Spices and extras
10 -
Fresh ground black pepper
11 -
A pinch of chili powder or chili flakes (your call)
12 -
Good sea salt, to your taste
13 -
1 teaspoon dried rosemary
# Instructions:
01 -
Chop up your spinach after giving it a good wash and dry. Dice that onion and smash your garlic. Chop the sun-dried tomatoes up small too, and save some of the oil if you want extra flavor.
02 -
Dump the cream and veggie broth into the skillet, toss in the rosemary and sun-dried tomatoes. Let it bubble on low heat for 15 minutes or until the sauce thickens and smells awesome. Give it a stir now and then.
03 -
Splash the oil into a big frying pan over medium heat. Once hot, add the chopped onion and garlic. Cook them until they’re soft and see-through but not brown, about 3-4 minutes. Put in the tomato paste, let that cook for another minute till it gets a bit darker and the smell is richer. Toss in the spinach bit by bit, letting it shrink down.
04 -
At the same time, boil your lentil pasta as the box tells you, just till it’s got a bit of bite left (7-9 minutes, give or take). Sprinkle in salt, pepper, and some chili as you like to the sauce. Drain the pasta, dump it straight into the sauce, and mix until every noodle’s coated. Dish up while it’s piping hot.
# Notes:
01 -
Red lentil pasta is packed with protein and fiber, making it super filling and a nice swap for regular noodles if you want gluten-free and something that keeps you full longer.