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
- 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)
Add olive oil to a small saucepan and add in chopped vegetables
Cook vegetables to preferred doneness – 4 minutes for a slight bite, 6-8 minutes for softer vegetables.
When vegetables are finished cooking, season with a pinch of salt, and set aside.
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)
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.
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.
Serve with any additional toppings, such as red pepper flakes, vegan parmesan cheese, and fresh basil.
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.