A few months ago I discovered a box Lentil Pasta in one of my favourite clearance stores. I took it home slightly unsure of how it would face up. I’ve been a Brown Rice Pasta lover for a long time. How would a Grain free Pasta hold up to some serious flavour ? The answer ? Brilliantly. It’s excellent. Plus it makes me feel less guilty after two a plate full! Lentils are also a good source of plant based protein so they’ll keep you full without the post carb food malaise. Win win . After that I searched the shelves for weeks hoping to find it again with no avail… Until now , sitting proudly on the shelves ! Stocked up this time… girls gotta do what a girls gotta do.
Hope you enjoy !
Ps. Don’t worry if you can’t find the lentil pasta , this dish works with all kinds !
1/2 Cup Aubergine (eggplant )
1/2 Cup Pepper (any other than green)
1 Small Red onion
1/2 Cup Cherry Tomatoes
1/2 Jar Pasatta or Pasta Sauce
2 Cloves of Garlic
1/2 tsp Harissa or pinch of Red Pepper flakes.
Oil of choice
1 Cup Lentil Pasta
Optional toppings : Fresh Basil or Oregano , Sundried Tomatoes.
Pop a pan of water on to boil. While you chop the veggies , not too fine ,about 1cm dice. Then chop or grate the garlic.
Once the waters boiled , throw some salt in. And add your Lentil Pasta. Set a timer for 8 minutes.
Heat a sauté pan with a little oil, add your pile of veggies and give everything a stir. Pop the Garlic in too. Once they’re starting to soften , add you Pasatta or Pasta sauce , and your Harissa or Chilli flakes. Give everything a good stir and check for seasoning.
Once the pasta is cooked , remove a little bit of the water , then drain. Toss pasta into the sauce. If it’s a little thick add a few spoonfuls of the remaining water.
Pile on a Plate and top with optional fresh herbs and Sundried Tomatoes.