This gluten-free pasta recipe combines protein-packed red lentil pasta, "buttery" roasted garlic and tender-crisp broccoli in a creamy roasted red pepper sauce. This hearty vegetarian dish can also easily be made vegan!
Sometimes the best ideas come to me in strange places.
You know, like when I'm in the shower.
However, when the idea for this recipe popped into my head, I was actually on the elliptical machine at the gym.
I immediately stopped my workout, grabbed a flyer and a pen and jotted down the preliminary recipe.
Then I hopped on the treadmill next to Greg and discreetly passed him my note.
He nodded in agreement, folded up the evidence and tucked it away in his gym shorts.
And, that's how this tasty pasta dish was born.
So, now let's get to it...
Ingredients you'll need
For the roasted garlic
- Garlic
- Olive Oil
- Salt
- Black Pepper
For the pasta
- Red Lentil Pasta (I used Modern Table Lentil Penne)
- Steam-in-Bag Frozen Broccoli
- Jarred Roasted Red Peppers
- Half-and-Half or Light Canned Coconut Milk (for the vegan option)
- Butter or Vegan Butter
- Vegetarian-Friendly Parmesan Cheese (use vegan shredded or grated Parmesan cheese for the vegan option, such as Follow Your Heart or Violife)
- Crushed Red Pepper Flakes (for garnish)
How to make this red lentil pasta recipe - step by step
Start by preheating your oven to 400° F.
Then, add roasted red peppers to the bowl of a food processor.
Process on high until peppers are pureed and no chunks remain (approximately 30-60 seconds).
Pour into a mixing bowl and set aside. Next, 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 and seal up the garlic bulb package.
Roast for 35 minutes.
Remove from oven and allow garlic to cool for about 15 minutes before handling.
After the garlic has been roasting for 25-30 minutes, start cooking the pasta according to package directions.
When the pasta is done, drain in a colander, but do not rinse.
While the pasta is cooking, make the broccoli according to package directions.
Once done, let stand in bag until ready to use.
At the same time as the pasta and broccoli are cooking, make the creamy red pepper sauce.
Whisk half-and-half or light coconut milk (for the vegan option) into the roasted red pepper puree.
Pour the roasted red pepper mixture into a sauce pan.
Add butter (use vegan butter for the vegan option) and cook over medium-high heat until butter is melted.
Remove sauce from heat and stir in Parmesan cheese (use vegan Parmesan cheese for the vegan option), as well as salt and pepper to taste.
Add pasta to a large serving bowl.
Mix in broccoli and roasted garlic by carefully squeezing out each clove.
Add creamy red pepper sauce and stir to combine.
Garnish with shredded Parmesan cheese or vegan Parmesan cheese and crushed red pepper flakes.
Storing and reheating leftovers
You can store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the microwave in a covered microwave-safe container until warmed throughout.
For more recipes using lentil pasta, check these out next:
- Easy Vegan Pasta with Dairy-Free Ricotta
- Vegan & Gluten-Free Vegan Lasagna (using green lentil lasagna sheets)
- Southwest Lentil Pasta Salad
- Hummus Pasta Salad
- Vegan Macaroni Salad
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
- 8 ounces red lentil pasta (I used Modern Table 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 (use light canned coconut milk for the vegan option)
- 4 tablespoons butter, cut into 1-tablespoon pieces (use vegan butter for the vegan option)
- 1 cup freshly grated vegetarian-friendly Parmesan cheese (use grated or shredded vegan Parmesan cheese such as Follow Your Heart or Violife for the vegan option)
- Shredded vegetarian Parmesan cheese, for garnish (use vegan Parmesan cheese for the vegan option)
- Crushed red pepper flakes, for garnish
Instructions
- Preheat oven to 400° F.
- 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.
- After the garlic has been roasting for 25-30 minutes, start cooking the pasta according to package directions (after the water boils, it takes approximately 9 minutes for the pasta to cook). When the pasta is done, drain in a colander, but do not rinse.
- While the pasta is cooking, make the broccoli according to package directions. (approximately 5 minutes). Once done, let stand in bag until ready to use.
- At the same time as the pasta and broccoli are cooking, make the creamy red pepper sauce. Whisk the half-and-half (or light coconut milk) into the roasted red pepper puree. Pour the roasted red pepper mixture into a sauce pan. Add butter (or vegan butter) and cook over medium-high heat until butter is melted. Remove from heat and stir in Parmesan cheese (or vegan Parmesan cheese). Also stir in salt and pepper to taste, if desired.
- Add pasta to a large mixing or serving bowl. Mix in broccoli and roasted garlic. Add creamy red pepper sauce and stir to combine.
- Garnish with shredded Parmesan cheese (or vegan Parmesan cheese) and crushed red pepper flakes.
(Please refer to the post above for instructional photographs for this recipe)
Suggested Equipment/Tools
Notes
Nutrition
Disclosure of Material Connection: I received free product samples from Modern Table Meals which I used to create this recipe; however, I was not paid for my opinion. All my opinions are my own. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”
©Watch Learn Eat. All content and images are copyright protected. Recipes and images are not to be used or republished without prior permission. If you adapt this recipe, please re-write the recipe in your own words, and link back to this post for the original recipe.
Kolaylezzet
Thanks for this lentil pasta. Easy, practical and delicious.
Sherri Hall
Thanks so much, Kolaylezzet! So happy you enjoyed the pasta! 🙂
Emilie
Just made this with a few alterations - I didn’t have lentil pasta so I used normal pasta, and I didn’t have half and half or coconut milk so I made a light bechamel instead. It turned out yummy but we found it a little bland and I would add the following suggestions: 1) add more broccoli; 2) the sauce definitely needs salt, so don’t skimp on it; 3) Maybe my head of garlic was too small, but if I make it again I would do it with two heads of garlic and mash each ear up a bit before mixing it in, to spread that yummy flavor around! The red pepper flakes were really nice on top.
Sherri Hall
Hi Emilie! Glad you were able to make it work for you with the ingredients you had! Thanks for stopping by and sharing your experience and offering your suggestions. 🙂
Liz
Hi, This looks amazing. I’ve never tried lentil pasta. Can I make this ahead, or will the pasta get too mushy? Thx!
Sherri Hall
Thanks Liz! I love lentil pasta; there are so many delicious kinds available now. I think you could make it ahead and it will be fine. We reheated the leftovers the next day and they were great. I'd just make sure not to overcook the pasta because then it will get mushy and fall apart too. Hope you enjoy! Have a great day! 🙂
Lynn
I found Lentil penne pasta in the freezer section of the store. I shop at a Kroger store here in Michigan, they carry this product. It's by Birdseye Steamfresh and is called Zucchini Lentil Pasta...it is fabulous. There are other options that have with this pasta and it has marinara sauce mixed with the Zucchini Lentil Pasta. I highly recommend. I discovered it by accident..glad I did. You put in microwave and heat for 2 1/2 minutes...wahlaaa you have a yummy penne pasta.
Going to try this recipe..it sounds amazing.
Watch Learn Eat
That sounds great, Lynn. I'll have to check those out. Hope you like this dish! Have a great day! 🙂
Kelly G
Admittedly I did not use lentil pasta, but we made this tonight and loved it! So decadent, and so easy! I was delightfully surprised by how great this turned out. Thanks for a super easy recipe!
Watch Learn Eat
Thank you so much, Kelly! I am so glad you enjoyed it! The red pepper sauce is so versatile, it pairs well with many different pastas and other veggie combinations. 🙂
Catalina Underwood
Ah-mazing!!!!!! Will definitely make again. 🙂
Watch Learn Eat
Thank you so much, Catalina! I am so glad you enjoyed this dish! 🙂
Amy
This was so, so good and easy to make...Even my husband liked it! This one goes in my regular rotation dinner file!
Can't get much better than this for a delicious, gluten-free, meatless dinner!
Watch Learn Eat
Thanks Amy! I'm so glad you both enjoyed it so much and will be making it again! That means so much to us! Hope you have an awesome weekend! 🙂