Lentil Pasta with Roasted Garlic, Broccoli and Creamy Red Pepper Sauce
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This Lentil Pasta with Roasted Garlic, Broccoli and Creamy Red Pepper Sauce is a delicious and hearty vegetarian meal that also happens to be gluten-free.
When I heard Modern Tables Meals was looking for vegetarian dishes for Meatless Monday’s Virtual Pasta Party, I was all in! I mean, what’s not to love about a gluten-free pasta made from lentils that packs 14 grams of protein per serving? No that’s not a typo! Yes, there ARE 14 grams of protein in a pasta! Seriously! Oh, and there are 3 grams of fiber too! Awesome, right? So, when I received two bags of the company’s Mixed Lentil Penne plus an awesome wooden spoon and super cool tote bag, I couldn’t wait to begin planning my recipes.
LENTIL PASTA WITH ROASTED GARLIC, BROCCOLI AND CREAMY RED PEPPER SAUCE
INGREDIENTS
1 large bulb of garlic
2 teaspoons extra virgin olive oil
Pinch of kosher salt plus additional to taste
Pinch of freshly ground black pepper plus additional to taste
1 (8 oz.) package Modern Table Meals Lentil Penne (formerly Mixed Lentil Penne)
1 (12 oz.) package steam in bag frozen broccoli cuts
1 (12 oz.) jar roasted red peppers, drained
1 cup half-and-half or light coconut milk
4 tablespoons butter, cut into 1-tablespoon pieces
1 cup freshly grated vegetarian Parmesan cheese
Shredded vegetarian Parmesan cheese (for garnish)
Crushed red pepper flakes (for garnish)
INSTRUCTIONS
This Lentil Pasta with Roasted Garlic, Broccoli and Creamy Red Pepper Sauce is a delicious and hearty vegetarian meal that also happens to be gluten-free.
When I heard Modern Tables Meals was looking for vegetarian dishes for Meatless Monday’s Virtual Pasta Party, I was all in! I mean, what’s not to love about a gluten-free pasta made from lentils that packs 14 grams of protein per serving? No that’s not a typo! Yes, there ARE 14 grams of protein in a pasta! Seriously! Oh, and there are 3 grams of fiber too! Awesome, right? So, when I received two bags of the company’s Mixed Lentil Penne plus an awesome wooden spoon and super cool tote bag, I couldn’t wait to begin planning my recipes.
LENTIL PASTA WITH ROASTED GARLIC, BROCCOLI AND CREAMY RED PEPPER SAUCE
INGREDIENTS
1 large bulb of garlic
2 teaspoons extra virgin olive oil
Pinch of kosher salt plus additional to taste
Pinch of freshly ground black pepper plus additional to taste
1 (8 oz.) package Modern Table Meals Lentil Penne (formerly Mixed Lentil Penne)
1 (12 oz.) package steam in bag frozen broccoli cuts
1 (12 oz.) jar roasted red peppers, drained
1 cup half-and-half or light coconut milk
4 tablespoons butter, cut into 1-tablespoon pieces
1 cup freshly grated vegetarian Parmesan cheese
Shredded vegetarian Parmesan cheese (for garnish)
Crushed red pepper flakes (for garnish)
INSTRUCTIONS
- Preheat oven to 400° F.
- Add roasted red peppers to the bowl of a food processor and process on high until peppers are pureed and no chunks remain (approximately 30-60 seconds). Pour into a mixing bowl and set aside.
- Cut approximately ½ inch of the top of the bulb of garlic to expose the cloves inside. Peel away any loose papery layers. Place garlic bulb on a piece of foil and drizzle olive oil onto the exposed cloves followed by salt and pepper. Pull up sides of foil to seal up the garlic bulb package. Roast for 35 minutes. Remove from oven and allow garlic to cool for about 15 minutes before handling. When ready, carefully squeeze out each clove.
Read Here for Full Recipes>>watchlearneat.com/lentil-pasta-roasted-garlic-broccoli-creamy-red-pepper-sauce/
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