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

overhead of the finished dish in a large serving bowl with a wooden spoon

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

Try this Lentil Pasta with Roasted Garlic, Broccoli and Creamy Red Pepper Sauce for a tasty gluten-free and vegetarian dinner. Combining protein-packed lentil pasta, "buttery" roasted garlic and tender-crisp broccoli in a creamy roasted red pepper sauce, this hearty dish can also easily be made vegan!

Course Dinner, Main Course, Pasta

Cuisine Italian

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

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 539kcal

Author Sherri Hall

Equipment

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 lentil pasta (you can use any red or yellow lentil pasta)
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.
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.
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.

Video

Notes

The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.

Nutrition was calculated using Modern Table brand lentil pasta, half-and-half and traditional Parmesan cheese. The garnish was not included in the calculation.

Nutrition