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    Home » Pasta

    Published: Jan 31, 2019 · Modified: Mar 10, 2022 by Smruti · This post may contain affiliate links · Leave a Comment

    Red Lentil Pasta with Sundried Tomato Pesto

    Jump to Recipe Print Recipe

    30 minute weeknight meal; this Red Lentil Pasta with Sundried Tomato Pesto is addictive and yet so easy to make!

    Vegan and Gluten-free; this recipe is perfect for kids and adults alike. 

    This post is sponsored by Barilla but the content and opinions expressed here are my own. #TeamCleanPlate

    Shouldn't all meals be easy to make? Such that everyone on the family can enjoy as a one pot meal? Yes, right? If this is what you think everyday; this post is tailor made for you, I promise! 

    Pasta has always been a special ingredient in my pantry. Different shapes and sizes of dried pasta, colorful sauces and varied add-ins have always found a favorite spot on our dinner table. We love our baked casseroles with pasta, pesto based sauces, pasta salads and minestrone soup with pasta in it. 

    Today's recipe is something we have loved for a while now. An easy to make pasta recipe that takes only 30 minutes from start to finish; this is a FULL meal made in just one pot! And did I tell you, this one has ZERO cheese or butter?

     

    How to make cheese-free Pasta?

     

    If you think pasta HAS to be laded with cheese, butter or cream; think again. Pasta recipes can be GOOD for you; just like this one. This recipe uses just a few ingredients that are balanced, easy to source and makes a great dinner recipe. 



    The recipe has a pesto in it; but mind you, it is not your regular pesto. This pesto has sun-dried tomatoes added to it. The flavor that it adds to the pesto is so awesome; that I am not making the regular pesto again! The creaminess from pine nuts and tomatoes is enough to NOT add any cheese to it. Plus, no sprinkled cheese on top. So the recipe is Vegan! 

    What ingredients go in this recipe?

    The STAR of this recipe is the RED LENTIL PASTA from Barilla. A grain free recipe made from JUST one ingredient; this pasta has superior taste and texture. Plus, it matches perfectly with a variety of sauces (another addictive recipe tomorrow!) and is good for you, I promise! 



    I am still imagining how wonderful it is that Barilla picked Red Lentil and converted it to pasta. What was once just a lentil; now is an ingredient to make the most delish pasta! If you like this one; you should check out the Barilla Chickpea Pasta on Amazon too. They are both super addictive! 

    Buy yours HERE!!

    The pesto sauce is the next ingredient in the recipe. One notch higher than the regular sauce, no cheese and no preservatives, this pesto is made from scratch and takes less than 5 minutes to whip together. Not just for pasta, this one is great to dip breadsticks too.



    We love our pastas full of garlic and so I added a couple of tablespoons. Modify it based on your preference. I added just a couple of vegetables but you can add more for sure. Broccoli, carrots and mushrooms work great in the recipe! 

    Why you should make this one?

     

    The above should have convinced you to make this recipe for weeknight dinners. But if you are still thinking and debating, here is why you should make it:

    • Comes together in under 30 minutes
    • Vegan and Gluten-free
    • Delicious and easy to make
    • Zero cheese, butter and heavy cream
    • Great for weeknight dinner





    So, now, head straight to 
    Amazon; get your set of Barilla Red Lentil Pasta and start this recipe. You will be hooked for sure! 



    Method

    To make the pesto, blend together all the ingredients under 'pesto' except olive oil in a high powerful blender.

    Once the texture is coarse, add the olive oil and blend till smooth. Use some water if required. 

    Transfer the pesto to a jar and let it rest.

    Boil the Barilla Red Lentil Pasta in boiling water for 7-8 minutes. Remove and drain. Set aside.

    In a pan add 1 tablespoon of extra virgin olive oil. Once hot, add garlic.

    Sauté till fragrant and add onions and peppers.

    Let them cook for a couple of minutes and add the spinach leaves.

    Cook till the leaves wilt and add the cooked pasta.

    Add olives and sun-dried tomatoes. 

    Season with salt and dried oregano. Mix well and turn down the flame.

    Toss the pasta in prepared pesto and serve. 

    Pairings

    This pasta pairs wonderfully with salads, breads, soups and mains. Here are some of the best pairings.

    • Purple sweet potato bread loaf placed on a slate plate with bowls on the side.
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    • Barley Kachumber in an oval white platter with chaat masala and salt on the side on a dark background.
      Easy Vegan Barley Kachumber
    • A cast iron pan with a pumpkin bread and a mini pumpkin beside it.
      No-Knead Pumpkin Walnut Bread
    • Instant Pot Quinoa Red Lentil Soup

    More Pasta Recipes

    • Pumpkin Ricotta stuffed Shells
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    Tag me on Instagram @herbivorecucina or mention #herbivorecucina so I can enjoy them virtually with you! You can also find me on Pinterest, Facebook, Tik Tok, and YouTube.

    A black bowl with red lentil pasta tossed in sun-dried tomato pesto with spices on the side.

    Red Lentil Pasta with Sundried Tomato Pesto

    Smruti
    30 minute weeknight meal; this Red Lentil Pasta with Sundried Tomato Pesto is addictive and yet so easy to make!
    Vegan and Gluten-free; this recipe is perfect for kids and adults alike.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Total Time 40 minutes mins
    Course Main Course
    Cuisine Italian
    Servings 4
    Calories 315 kcal

    Ingredients
      

    For the Pesto

    • ½ cup Sun-dried Tomatoes (drained)
    • 1 cup Basil (packed)
    • 2 tablespoon Pine Nuts
    • 2 tablespoon Extra Virgin Olive Oil
    • ¼ teaspoon Salt
    • ¼ teaspoon Pepper Powder
    • ¼ teaspoon Red Chili Flakes

    For the Pasta

    • 2 cups Barilla Red Lentil Pasta
    • 2-3 cloves Garlic (minced)
    • ½ medium Onion (diced)
    • ½ medium Pepper (diced)
    • ¼ cup Sun-Dried Tomatoes
    • 1 cup Spinach (chopped)
    • 6-7 Black Olives (sliced)
    • ½ teaspoon Dried Oregano
    • 1½ tablespoon Salt
    • 1 tablespoon Extra Virgin Olive Oil

    Instructions
     

    • To make the pesto, blend together all the ingredients under 'pesto' except olive oil in a high powerful blender.
    • Once the texture is coarse, add the olive oil and blend till smooth. Use some water if required.
    • Transfer the pesto to a jar and let it rest.
    • Boil the Barilla Red Lentil Pasta in boiling water for 7-8 minutes. Remove and drain. Set aside.
    • In a pan add 1 tablespoon of extra virgin olive oil. Once hot, add garlic.
    • Sauté till fragrant and add onions and peppers.
    • Let them cook for a couple of minutes and add the spinach leaves.
    • Cook till the leaves wilt and add the cooked pasta.
    • Add olives and sun-dried tomatoes.
    • Season with salt and dried oregano. Mix well and turn down the flame.
    • Toss the pasta in prepared pesto and serve.

    Notes

    Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

    Nutrition

    Calories: 315kcalCarbohydrates: 38gProtein: 8gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gSodium: 2889mgPotassium: 927mgFiber: 5gSugar: 10gVitamin A: 1374IUVitamin C: 25mgCalcium: 65mgIron: 3mg
    Tried this recipe?Let us know how it was!

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    This blog is dedicated to one of my greatest passions, Cooking. I have always loved to cook, especially trying out some unconventional recipes.

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