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.*
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…
Learn how to make it
To make this Lentil Pasta with Roasted Garlic, Broccoli and Creamy Red Pepper Sauce, 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 (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 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! 🙂
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 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
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Preheat oven to 400° F.
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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.
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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.
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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.
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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.
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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.
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Add pasta to a large serving bowl. Mix in broccoli and roasted garlic. Add creamy red pepper sauce and stir to combine.
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Garnish with shredded Parmesan cheese and crushed red pepper flakes.
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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This looks deeelicious! I really need to find a lentil based pasta as that sounds so good!
Thanks Kristy! It was awesome! I really enjoyed this brand if you can find it at a store near you or order it online. 🙂
We are fans of modern table pasta! We love lentil pasta. Your recipe looks amazing! I have it on my must try list! I am a huge fan of roasted red pepper!
Thank you Cindy! After trying it, I really love this brand too! 🙂
I’ve never ever heard of lentil pasta, but I am going to be looking for it now! That protein content is impressive for pasta… plus, a creamy sauce…. who could resist??
Thanks Kirsten! It was awesome! 🙂
Holy ish!! This looks so GOOOOOD!! I use sweet potato based noodles, but I had not heard of lentil pasta. Will have to search those out. YUMMMMM!
Thanks Jacqueline! The lentil pasta is awesome! I totally have to try sweet potato noodles – sounds amazing! 🙂
This dish sounds absolutely delicious! I love all of the flavors and it seems relatively easy to make…perfect! 🙂
Thank you Sarah! 🙂
This dish looks delicious! I can’t get enough roasted red pepper sauce. It’s so good!
Thanks Renee! 🙂
Oh that creamy roasted red pepper sauce looks so delicious. I would absolutely inhale that dish! Great job!
Thank you so much Allie! 🙂
Wow! I didn’t know that there was such a thing as lentil pasta, sounds delicious. This pasta dish sounds yummy and very flavorful.
Thank you Dawn! I never tried it before this dish, but it was awesome! 🙂
I am not a cook but you make it so easy to follow the directions. You take us step by step and make it simple enough for anyone to follow. I also love the real life story and/or situation behind each recipe which we can all relate to. Thank you for making my life easier and my family happier!
Thank you so much Korinne! I am glad you enjoy the stories and the recipes! 🙂
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!
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! 🙂
Ah-mazing!!!!!! Will definitely make again. 🙂
Thank you so much, Catalina! I am so glad you enjoyed this dish! 🙂
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!
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. 🙂
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.
That sounds great, Lynn. I’ll have to check those out. Hope you like this dish! Have a great day! 🙂
Hi, This looks amazing. I’ve never tried lentil pasta. Can I make this ahead, or will the pasta get too mushy? Thx!
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! 🙂
im Vegan so how am i to sub the parmesean cheese to give it the same tetxture and faux cheese sauce and anyone know and get back to me ASAP tohnight
im taking this to a mitzvah event where i can eat vegan foods no diary in it all.
Hi Gloria,
Thanks so much for your interest in this recipe! Unfortunately, due to my time zone, I was already asleep for the night when you sent this request. However, as soon as I saw it this morning, I reached out to my vegan friend for some suggestions if you decide to make this in the future. Aside from using the coconut milk instead of the half & half, she suggested using Earth Balance brand butter (https://earthbalancenatural.com/product/vegan-buttery-sticks/) and a vegan Parmesan style cheese such as Go Veggie (https://earthbalancenatural.com/product/vegan-buttery-sticks/) or Follow Your Heart (https://followyourheart.com/products/parmesan/).
Hope this helps for the future and hope you have a wonderful weekend!
Also, here is a link to my friend’s Instagram, which is what she is using until she sets up her blog: https://www.instagram.com/eastcoastvegannj/