Easy Vegetarian Lentil Pasta

PSSSssst, I've got a secret!

I do not dare to show any Italian my pantry, all you'll find is substitutes for pastas. And I've got a few! Lentil pasta, low carb pasta, kelp pasta (weird texture, do not recommend ;)) However, this vegetarian lentil pasta bake is so good, you won't even notice that it's made from lentils. The reason why I use lentil pasta, is that lentils are easier to digest for the gut, they're high in fiber, high in protein and lower in carbs. The pasta cooks way quicker than a regular penne, so be mindful to set your timer for 7 min. Overcooked lentil pasta becomes very soggy and the taste almost floury.

Time: 30 min

Serving: 4

Ingredients

• 2 carrots, finely chopped

• 2 celery stalks, finely chopped

• 1 shallot, finely chopped

• 3 garlic cloves, finely chopped

• 1 tbsp olive oil

• 2 bell peppers, chopped

• Roasted bell pepper (from a jar), chopped (about 1/4 cup)

• 1/2 can Cento tomato puree

• 1 tbsp harissa

• 1/4 cup sundried tomatoes (not in oil), chopped

• 1 tsp dried oregano

• 1 tsp dried rosemary

• 1 tsp dried basil

• 1 tsp dried thyme

• Salt and pepper, to taste

For the Pasta:

• 4 oz (116g) lentil pasta

• Salt for the pasta water

For the Cheese:

• 1 cup (100g) high quality Parmesan cheese

• 1 cup (100g) high-protein mozzarella cheese

Instructions:

1. Preheat the oven at 400 (200°C) degrees Fahrenheit.

2. Heat 1 tbsp olive oil in a large skillet. *Note, I used a skillet that is ovenproof. We will be broiling the dish in the same pan towards the end.

3. Chop all the vegetables that create the base of the sauce. Those are your carrots, celery, shallot, and garlic.

4. Sauté on low heat until tender and fragrant for about 5-7 min. (Tip, add a splash of water if the vegetables start to stick.

5. Add the chopped bell peppers and roasted bell pepper, and cook for another 3–4 minutes.

6. Stir in the tomato puree, harissa, and sundried tomatoes. Then season with oregano, rosemary, basil, thyme, salt, and pepper.

7. Let the sauce simmer on low heat for 5–10 minutes, stirring occasionally until bubbly and thickened.

In the meantime,

1. In a large pot, bring salted water to a boil. Add lentil pasta and cook for 7 minutes, or until al dente. *Note, do not let your pasta overcook, preferably extra al dente since the pasta is going back into the pasta sauce which automatically cooks the lentil pasta a bit longer.

2. Drain the pasta and set aside.

   Combine the pasta and sauce.

3. In the same skillet, mix the cooked pasta with the prepared sauce until evenly coated.

4. Shred both cheeses and sprinkle the Parmesan and mozzarella over the top.

5. Turn oven to a low heat broil, or the highest temperature of your oven. Broil the lentil pasta bake 5-7 minutes, or until the cheese is melted, bubbly and above all super CRISPY!

Macros per serving

• Calories: 360 kcal

• Protein: 25g

• Carbohydrates: 28g

• Fat: 18g

I might just make this pasta again tonight, I am imagining the smell coming from the oven. And I will for sure be leftovers for tomorrow, which is great because I don't want to think of what to make for lunch.

Are you hesitant in using lentil pasta instead of regular penne? Let me know in the comments below. I'm super curious what you think of this easy vegetarian lentil pasta bake.

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