The quickest + easiest pasta to serve on it’s on, in bowls, or as a side!
Red lentil pasta is gluten-free and packed with plant-based protein - 13 g per 2 oz serving versus about 3 g in regular pasta.
Rich, hearty, smooth, creamy, savory, + satisfying.
15 minutes | 6 servings
12 ozs Red Lentil Pasta
1/4 cup Pumpkin Seeds
1/2 cup Cashews
1 Red Bell Pepper (Roasted, Jar)
1 tbsp Extra Virgin Olive Oil
Sea Salt & Black Pepper (To Taste)
Cook red lentil pasta according to package instructions.
In a blender add roasted red pepper, pumpkin seeds, cashews, olive oil, salt, and pepper. Blend to form a sauce. Add sauce to pasta.
Did you know I have a pantry guide? Download your Composed Kitchen: Stocked Pantry Guide to have all the staples on hand that I use most often in my recipes!
Krista is a Chicago-based registered dietitian nutritionist, certified health coach, and certified personal trainer offering virtual nutrition coaching using a functional and integrative approach to help you feel vibrant, balanced, and confident. Looking to get your body + brain back?