I have been lucky enough to cook for the new Wild+ Free Farm Village Retreat Center in Headwaters, VA. When you have any collection of any people, there are bound to be dietary restrictions. At one retreat, I had gluten free, dairy free, soy free, Egg free and Vegan…so, the hunt was on for a delicious dish that would hit all those requirements.
This Red Lentil Pasta hit the mark. I found this great brand through Amazon
The rest of the ingredients are pretty standard: olive oil, onions, squash, zucchini, tomato sauce, spinach, peppers, mushrooms, and garlic.
Would love to know if you ended up making this yourself!
Red Lentil Vegetable Pasta
INGREDIENTS
- 1 zucchini (sliced and halved)
- 1 yellow squash (sliced and halved)
- 5-8 mushrooms (quartered)
- 2 large peppers (sliced)
- 1 onion- (sliced)
- 4 cloves of garlic (smashed)
- 3 cups of spinach
- 1/4 tsp italian seasoning
- salt and pepper to taste
- olive oil
PASTA SAUCE (or use a grocery store jar that suits your needs)
- 1 Tbsp olive oil
- 3 cloves garlic, minced (3 cloves yield ~1 1/2 Tbsp)
- 1/4 cup carrots (very finely diced)
- 1/4 cup diced tomatoes (optional)
- 1 15-ounce can tomato sauce
- 2 Tbsp tomato paste
- 1 pinch sea salt (plus more to taste)
- 1/4 tsp red chili flakes
- 1 Tbsp dried or fresh oregano
- 1 Tbsp dried or fresh basil
- 1-2 Tbsp sweetener of choice (such as organic cane sugar or coconut sugar)
- 1 Tbsp vegan parmesan cheese (optional)
Instructions
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Add olive oil to a small saucepan and add in chopped vegetables
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Cook vegetables to preferred doneness – 4 minutes for a slight bite, 6-8 minutes for softer vegetables.
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When vegetables are finished cooking, season with a pinch of salt, and set aside.
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Heat a large pot with water over medium heat. Add in a pinch of salt. Once boiling add in Red Lentil Pasta (cook according to directions on packaging)
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Sample pasta sauce and adjust seasonings as needed. Add more sweetener to balance and enhance the flavors: chili flake for heat, salt for saltiness, or more herbs for depth of flavor. If too thick, thin with a little water.
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Add the cooked vegetables to the sauce and stir to combine. To serve, either spoon sauce over noodles, or add pasta to the sauce and toss to coat.
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Serve with any additional toppings, such as red pepper flakes, vegan parmesan cheese, and fresh basil.
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Best when fresh. Store leftovers separately in the refrigerator up to 3 days. Reheat sauce in the microwave or saucepan. Add a little water to thin if too thick. I’ve found gluten free pasta doesn’t keep well, so cook fresh for each batch.
