Lentil Pasta with Roasted Garlic, Broccoli and Creamy Red Pepper Sauce [Gluten-Free, Vegetarian]

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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.

*8/18/17 – UPDATE: Since the time this recipe and story were published, Modern Table Meals has made changes to its product line to improve taste and texture. The Mixed Lentil Penne I received is no longer available; however, the company now offers a comparable Lentil Penne instead.

The updated product contains 11 grams of protein in a standard serving. Additionally, the size of the package has been changed from 10 ounces to 8 ounces. This has been reflected in the printable recipe card that accompanies this post; however the original story from March 2016 appears below. If you would like to purchase this product, click here.*

A Protein-Packed Pasta

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.

I was actually on the elliptical machine when the first idea popped into my mind. 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.

Now, I was ready! Lentil pasta here I come! 🙂

The other recipe came to me in the shower (as many often do), so you’ll just have to wait to see what I make with the second bag. But, in the meantime, we’ll continue with this recipe for Lentil Pasta with Roasted Garlic, Broccoli and Creamy Red Pepper Sauce. It may be a mouth full, but it’s a delicious one!

The creamy red pepper sauce really complements the already amazing flavor of the lentil pasta. And the roasted garlic adds a subtle garlicky taste without being overpowering, while the broccoli throws in a little crunch to the mix.

The additional Parmesan cheese kicks the dish up a just a little more along with its garnish partner, crushed red pepper, which adds just enough heat to spice things up a bit.

Hungry yet? Of course you are, so let’s get started…

How to make this Lentil Pasta dinner

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 1/2 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 20 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 into the roasted red pepper puree. Pour the roasted red pepper mixture into a sauce pan. Add butter and cook over medium-high heat until butter is melted.

Remove sauce from heat and stir in Parmesan cheese, 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 and crushed red pepper flakes. Serve and enjoy! 🙂

Print

5 from 4 votes

Lentil Pasta with Roasted Garlic, Broccoli and Creamy Red Pepper Sauce

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.

Course Dinner, Main Course, Pasta

Cuisine Italian

Keyword gluten free, lentil, lentil pasta, pasta, roasted garlic, vegetarian

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Servings 4

Author Sherri Hall

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 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 1/2 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 20 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 and cook over medium-high heat until butter is melted. Remove from heat and stir in Parmesan cheese. Also stir in salt and pepper to taste, if desired.
• Add pasta to a large serving bowl. Mix in broccoli and roasted garlic. Add creamy red pepper sauce and stir to combine.
• Garnish with shredded Parmesan cheese and crushed red pepper flakes.

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So, what do you think? Let me know in the comments below. 🙂

If you love lentil pasta, try these recipes next:

• Easy Cheesy Red Lentil Baked Ziti

• Southwest Lentil Pasta Salad

Disclosure of Material Connection: I  received product samples from Modern Table Meals; 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.”

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