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

Ingredients:

  • 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

Directions:

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:  

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