Creamy Red Lentil Pasta
This has got to be the most lucrative compliment-magnet of almost anything I've ever whipped up (besides my daughter - she oozes cuteness for a living). No, seriously. Sometimes I find my husband staring off into space, dreaming of this dish right here.
And to think this recipe was born out of sheer desperation one day when I refused to go to the store to get groceries for dinner and was forced to work with what was in my pantry & freezer.
Savory, creamy and packed with protein and highly bioavailable iron...its a science-loving foodie's fantasy.
A few staples from Trader Joe's are the real MVP's here: Black-bean Rotini, "Melodious Blend" (green garbonzo beans, lentils and tomatoes - available in the frozen section), a jar of organic marinara sauce and a can of coconut cream.
Throw in some salty sauteed shallots and prepare your soul for captivation.
Prep time: 5 miN
cook time: 20 min
Total time: 25 min
Makes 4 servings
1 Tbsp avocado oil
1/2 cup thinly sliced shallots
pinch of sea salt
1 jar store-bought tomato-basil marinara sauce
1 bag Trader Joe's "Melodious Blend" (green garbonzo beans, lentils and tomatoes - available in the frozen section), or 1.5 cups cooked and rinsed red lentils
1 can coconut cream
1 bag gluten-free pasta (I love Trader Joe's Black Bean Rotini or Brown Rice & Quinoa Fusilli)
Optional: organic microgreens for garnish + whole grain garlic bread & side salad, for serving
Start by heating the avocado oil on the stove-top over medium heat. Once hot, add in the thinly sliced shallots and sautee for 5 or so minutes, until soft & fragrant. Add in a hearty pinch of sea-salt to build flavor.
Add in the marinara sauce, frozen garbonzo bean/lentil blend, and about 3/4 the can of coconut cream. Allow this glorious nectar to reach a low boil and then reduce to a simmer for 15-20 minutes.
Cook & drain the black bean rotini and give it a quick rinse under cold water after cooking, this will rinse off the black-bean taste and leave you with a more neutral tasting noodle - soon to be smothered in creamy Italian goodness.
Add the noodles into the sauce pan and combine! Garnish with fresh microgreens, chopped basil, or simply serve with a side of garlic bread and green salad, tossed in my Easy Vegan Caesar Dressing, linked here. Devour.
Store in the fridge for 3-5 days and enjoy for lunch or dinner all week long (this dish seriously gets even dreamier with time).
Hope your loved ones are as obsessed as mine!
For more disease-fighting & drool-worthy
meal ideas, check out my other plant-powered recipes here: